If you’re craving a brunch that bursts with vibrant flavors and a little kick, the Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe is going to be your new favorite go-to. This dish masterfully combines tender roasted sweet potato rounds with creamy avocado, spicy chorizo, perfectly poached eggs, and a luxuriously smoky chipotle hollandaise sauce that ties everything together in one irresistible bite. It’s a fresh and fun twist on a classic, bringing warmth and zest to your breakfast or brunch table that everyone will rave about.
Ingredients You’ll Need
The beauty of the Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe is in its straightforward, well-balanced ingredients. Each one plays a crucial role in creating layers of flavor, texture, and color—from the tender, caramelized sweet potatoes to the rich, zesty hollandaise with just the right amount of smoky heat.
- Sweet potato: Sliced thick for a hearty base with natural sweetness that contrasts the spicy chorizo.
- Olive oil: Helps the sweet potatoes roast to a beautiful golden crisp.
- Salt and pepper: Enhances the flavors while keeping everything balanced.
- Avocados: Adds creamy coolness and a buttery texture that pairs perfectly with the spices.
- Eggs: Poached to silky perfection to crown the dish with richness.
- Chorizo: Brings a punch of smoky, savory heat that makes this Benedict truly Mexican-inspired.
- Egg yolks: The base for the luscious chipotle hollandaise sauce.
- Lemon juice: Brightens the hollandaise with a fresh citrus tang.
- Melted ghee or butter: Creates the silky, smooth hollandaise sauce texture.
- Dijon mustard: Adds subtle depth and sharpness to the sauce.
- Chipotle pepper in adobo sauce: Provides the signature smoky, spicy kick in the hollandaise.
- Chopped cilantro: A fresh, herbal garnish to finish the dish.
- Sliced jalapeños: Optional for those who want an extra heat boost.
- Lime wedges: Offers a zesty squeeze to elevate all the flavors just before digging in.
How to Make Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 400°F (200°C), and toss your sweet potato rounds generously in olive oil, salt, and pepper. Lay them out on a baking sheet in a single layer and roast for 20 to 25 minutes, flipping halfway through so they come out tender, golden, and slightly caramelized. These rounds form a hearty and naturally sweet base, perfect for holding all the delicious toppings.
Step 2: Cook the Chorizo
While the sweet potatoes roast, heat a skillet over medium heat and cook your chorizo until it’s browned and fully cooked through. The sizzling aroma is the first hint of all the spice and flavor coming your way. Once done, set it aside; it will add a necessary smoky punch to your eggs Benedict when assembled.
Step 3: Make the Chipotle Hollandaise
This is what truly takes the Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe to the next level. In a blender, combine the egg yolks, lemon juice, Dijon mustard, and that smoky chipotle pepper in adobo sauce. Blend briefly, and then slowly drizzle in melted ghee or butter while blending until the sauce becomes thick and creamy. Season with salt to taste and keep warm—this velvety sauce will coat your eggs with bold flavor and a hint of heat.
Step 4: Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar to help the egg whites firm up beautifully. Crack each egg into a small ramekin or cup and gently slide into the simmering water. Poach for 3 to 4 minutes for that perfectly runny yolk. Carefully lift the eggs out with a slotted spoon and drain them on paper towels to remove excess water.
Step 5: Assemble the Benedict
Now for the fun part—putting it all together! On each serving plate, start by layering two sweet potato rounds. Add slices of creamy avocado on top, followed by a generous scoop of cooked chorizo. Place one delicately poached egg over this savory stack, and then generously spoon the spicy chipotle hollandaise sauce over everything. This heavenly combo is a feast for the eyes and the palate.
Step 6: Garnish and Serve
Finish your masterpiece with a sprinkle of fresh chopped cilantro, sliced jalapeños if you love extra heat, and a squeeze of lime juice to brighten all those deep and spicy flavors. Serve immediately for the best experience, as every element shines when fresh and warm.
How to Serve Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe
Garnishes
The vibrant finish of cilantro, thinly sliced fresh jalapeños, and a wedge of lime really makes this dish pop. These garnishes add fresh, zesty, and spicy notes that complement the rich chipotle hollandaise and smoky chorizo, balancing the overall flavor beautifully.
Side Dishes
Consider pairing your Mexican Sweet Potato Eggs Benedict with a light side salad or some black beans for added protein and texture contrast. Fresh pico de gallo or a small bowl of refried beans also work wonderfully to keep the meal cohesive and exciting.
Creative Ways to Present
For a more elegant presentation, try stacking the components vertically with a skewer to hold everything in place. Alternatively, serve open-faced on toasted rustic bread for a hybrid take, or build mini versions using sweet potato “toasts” for a fun brunch party platter everyone can customize.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the sweet potato rounds, cooked chorizo, and chipotle hollandaise separately in airtight containers in the fridge. This preserves the texture and flavor of each component best for up to 2 days.
Freezing
Sweet potatoes freeze well—roast extra rounds and freeze them for up to a month. While chorizo can be frozen cooked or uncooked, poached eggs and hollandaise sauce generally do not freeze well and are best freshly made.
Reheating
Reheat the sweet potato rounds gently in a toaster oven or on a skillet to maintain their crisp edges. Warm the chorizo in a pan until heated through. Reheat the hollandaise sauce very gently over low heat while whisking to prevent it from separating. Eggs are best poached fresh, but if necessary, reheat gently in warm water for a minute.
FAQs
Can I make the chipotle hollandaise sauce ahead of time?
Yes! You can prepare the chipotle hollandaise sauce ahead and keep it warm in a thermos or a bowl over very gentle heat. Just be careful not to overheat so it stays smooth and creamy.
Is there a vegetarian version of this dish?
Absolutely! Simply omit the chorizo and add some sautéed mushrooms or roasted vegetables for an equally delicious vegetarian twist on the Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe.
How can I tell when poached eggs are perfectly cooked?
The whites should be fully set but tender, while the yolks remain runny. A gentle jiggle of the egg in water or a quick touch test with a spoon can help you judge doneness. Usually, 3-4 minutes is the sweet spot.
Can I use regular hollandaise sauce instead?
You can, but you’ll miss out on the smoky chipotle flavor that makes this dish special. If you prefer milder flavors, you might want to tone down the chipotle or substitute with a milder chili pepper in the hollandaise.
What’s the best way to reheat leftover Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe?
Reheat the components separately for the best texture: sweet potatoes in the oven or skillet, chorizo on the stove, and warm the sauce gently on low heat. Poached eggs are best enjoyed fresh, but if you must reheat, use a warm water bath for a gentle finish.
Final Thoughts
This Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe is a vibrant, satisfying dish that will brighten your mornings and impress your brunch guests without a hitch. With its playful combination of sweet, spicy, creamy, and smoky, it offers a fresh take on a beloved classic that’s sure to become a treasured favorite in your kitchen.
Print
Mexican Sweet Potato Eggs Benedict with Chipotle Hollandaise Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 to 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Eggs Benedict recipe offers a flavorful twist on the classic brunch dish by replacing English muffins with roasted sweet potato rounds and featuring a spicy chipotle hollandaise sauce. Topped with creamy avocado, savory chorizo, and fresh cilantro, this vibrant and satisfying meal combines bold Mexican flavors with comforting breakfast favorites.
Ingredients
Sweet Potato Base
- 1 large sweet potato, sliced into ½-inch thick rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
Toppings
- 2 avocados, sliced
- 4 oz chorizo (or spicy sausage of choice)
- 4 eggs
Chipotle Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted ghee or butter
- 1 teaspoon Dijon mustard
- 1 chipotle pepper in adobo sauce
- Salt, to taste
Garnish
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
Instructions
- Roast sweet potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato rounds in olive oil, salt, and pepper until evenly coated. Arrange them on a baking sheet and roast for 20 to 25 minutes, flipping halfway through, until they are tender and golden brown.
- Cook chorizo: Heat a skillet over medium heat and cook the chorizo until it is browned and fully cooked through. Once done, set it aside.
- Make chipotle hollandaise: In a blender, combine the egg yolks, lemon juice, Dijon mustard, and chipotle pepper. Blend for about 10 seconds to mix. While the blender is running, slowly drizzle in the melted butter or ghee until the sauce is thick and creamy. Season with salt to taste and keep warm.
- Poach the eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a ramekin, then gently slide the eggs into the simmering water. Poach for 3 to 4 minutes until the whites are set but yolks remain runny. Remove the eggs carefully with a slotted spoon and let them drain on paper towels.
- Assemble the Benedict: On each plate, place two roasted sweet potato rounds as the base. Layer avocado slices on top, followed by the cooked chorizo and a poached egg. Generously spoon the chipotle hollandaise sauce over each stack.
- Garnish and serve: Finish each serving with chopped cilantro, sliced jalapeños, and a squeeze of fresh lime juice. Serve immediately while warm for the best flavor and texture.
Notes
- Use firm sweet potatoes for slices that hold together well during roasting and assembly.
- You can substitute chorizo with any spicy sausage if preferred or for a milder taste.
- If fresh chipotle peppers are unavailable, canned chipotle in adobo sauce works well and adds smoky heat.
- Be careful when poaching eggs to keep water at a gentle simmer to avoid breaking the eggs.
- Leftover chipotle hollandaise can be refrigerated for up to one day but may need warming and stirring before use.
- Adjust the level of heat by using more or fewer jalapeños or chipotle peppers depending on your preference.
