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
Scale
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.
