Butternut Squash & Chorizo Breakfast Stack with Chipotle Hollandaise
Imagine a lazy Sunday morning, the sun streaming in through the kitchen window, enticing you with the promise of a heavenly breakfast. You can almost smell the smoky, spicy chorizo mingling with the sweetness of grilled butternut squash, topped off with a lush, creamy chipotle hollandaise that just beckons to be drizzled. This Butternut Squash & Chorizo Breakfast Stack is not just a meal; it’s an experience that combines textures and flavors in a way that will make your taste buds sing.
This breakfast stack is the perfect marriage of healthy, wholesome ingredients and indulgent flavors, making it not just a dish, but a culinary adventure. Whether you’re cooking for your family or impressing brunch guests, this recipe is worth making for its balance of ease and indulgence. With ingredients that come together swiftly and delightfully, you’ll find that breakfast is no longer a rushed affair but a cherished moment of joy.
Is Your Morning Missing That Perfect Culinary Indulgence?
What makes a breakfast truly crave-worthy? Is it the smell of freshly cooked chorizo that takes you back to your favorite brunch spot, or is it the visual allure of a stackable breakfast that makes your heart race? As you ponder on those lazy Saturday mornings, where endless cups of coffee and delectable food are your only agenda, this Butternut Squash & Chorizo Breakfast Stack is your answer. Are you ready to elevate your morning routine?
Why You’ll Love This Recipe
There are countless reasons to fall in love with this breakfast stack:
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Easy Prep: With minimal effort, you can whip up a gourmet dish that doesn’t require hours of cooking.
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Healthy Ingredients: Butternut squash provides a healthy dose of vitamins, ensuring that your indulgence is packed with nutrients.
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Crowd-Pleaser: This dish is perfect for gatherings; it’s an impressive way to treat friends or family without the hassle.
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Minimal Ingredients: Using simple but impactful flavors, you can prepare this dish with ease.
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Time-Saver: In under an hour, you can have a beautiful plate ready to serve.
Ingredients
- 1 butternut squash: Sweet and nutty, it’s the heart of our stack.
- 1 tbsp olive oil: For that golden sear and extra flavor.
- 1 large avocado: Creamy perfection to balance the smokiness.
- 170 g ground chorizo: Spicy and full of personality.
- 4 large eggs: The base of our breakfast stacks.
- 1 tsp white vinegar: To ensure perfectly poached eggs.
- 1 jalapeño: For an extra layer of heat.
- 1 tbsp chopped cilantro: Freshness to brighten all the flavors.
- 2 egg yolks: The foundation of the luscious hollandaise.
- 1/4 tsp salt: A pinch to enhance flavors.
- 1 tbsp lime juice: Bright acidity that cuts through the richness.
- 1 tbsp chipotle paste: For that smoky depth.
- 1/4 cup hot melted butter: The secret to a velvety sauce.
Let each ingredient pull you into a sensory journey, from the vibrant colors of the squash and avocado to the sizzling sounds of chorizo being cooked to perfection.
Timing
When it comes to timing, this Butternut Squash & Chorizo Breakfast Stack is the ideal blend of fast and indulgent. You can prepare this in just 30-40 minutes without cutting corners. It offers the luxury of a slow-brunch dish without the weekend wait. In a world where time is often scarce, this recipe lovingly provides both nourishment and satisfaction without sacrificing a moment of your joy.
Step-by-Step
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Prepare the Squash: Peel the butternut squash and cut it into 1/2-inch thick slices. These slices will caramelize beautifully when cooked, lending a natural sweetness to the dish.
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Grill the Slices: Heat a grill to medium-high. Brush the squash slices with olive oil and grill them for 5-6 minutes per side until you see gorgeous grill marks and a tender bite.
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Make the Hollandaise: Using an immersion blender, blend the egg yolks, salt, lime juice, and chipotle paste for about 30 seconds. Then, while blending, slowly drizzle in the hot melted butter for that rich, creamy consistency.
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Cook the Chorizo: In a skillet over medium heat, cook the chorizo until browned, breaking it up with a fork as it cooks. The aroma will be irresistible.
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Poach the Eggs: Bring about 3 inches of water to a gentle boil, add the vinegar, reduce the heat to medium-low, and create a whirlpool. Crack an egg into the center of the whirlpool and poach for around 4 minutes. Repeat with the remaining eggs.
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Assemble the Stack: On a plate, lay down two grilled squash slices. Top it with smashed avocado, followed by the chorizo, a perfectly poached egg, and generously drizzle with chipotle hollandaise.
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Garnish: Finally, add slices of jalapeño and a sprinkle of chopped cilantro for a fresh burst of flavor.
Each step takes you closer to the decadent layers of flavor!
Nutritional Information
This Butternut Squash & Chorizo Breakfast Stack is not only a feast for the senses but also provides nutritional benefits. The combination offers approximately:
- Calories: 450-500 per serving (considering portion sizes).
Indulgence can be balanced with thoughtful nutrition, so enjoy this savory dish as an occasional treat or a wholesome start to your day!
Healthier Alternatives
If you’re looking for lighter options, consider these swaps:
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Low-Sugar: Use a sugar substitute in the chipotle paste or skip it altogether for a touch of natural sweetness from the butternut squash.
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Dairy-Free: Substitute the regular butter with a plant-based version. You can whip up a creamy vegan hollandaise that will still tantalize your taste buds.
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Egg-Free: For a vegan alternative, try replacing eggs with silken tofu or chickpea flour, creating a different yet delicious breakfast experience.
Serving Suggestions
Elevate the breakfast stack by serving it alongside crispy hash browns or a fruit salad. You can even consider it on special occasions like brunch parties or holiday breakfasts, impressing your guests with a colorful and flavorful plate.
Common Mistakes
Cooking a dish as vibrant as this comes with its challenges. Avoid these common pitfalls:
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Overbaking: Don’t let your squash get mushy; the key is that sweet, caramelized exterior.
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Texture Issues: Ensure your hollandaise is silky smooth by blending steadily and controlling the butter drizzling process.
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Messes: Poaching eggs can be tricky; be careful with the water’s temperature and swirling technique to keep them intact.
Storing Tips
Leftovers can be a glorious thing! Store any extras in an airtight container in the refrigerator.
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Freezing Portions: Freeze individual servings (without egg) for a quick breakfast option on busy mornings.
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Reheating Instructions: To reheat, simply warm on a skillet or in the microwave, taking care not to overcook.
Tempt Your Taste Buds
Ready to treat yourself to something extraordinary? The Butternut Squash & Chorizo Breakfast Stack with Chipotle Hollandaise isn’t just a meal; it’s a festival of flavors that you deserve to savor. So gather those ingredients and make it ASAP, because you’ve earned every bite of this irresistible breakfast delight!
FAQs
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Can I use another type of squash?
Absolutely! You can substitute butternut squash with acorn or even zucchini for a different texture. -
Is the chipotle hollandaise spicy?
The chipotle paste does add heat, but you can adjust the amount to suit your taste. -
Can I make this meal vegan?
Yes! Substitute the egg and chipotle hollandaise with silken tofu and a dairy-free butter alternative. -
How long will leftovers last?
Leftovers can be stored in the fridge for up to 3 days. -
Can I prep this ahead of time?
You can grill the squash and cook the chorizo in advance, keeping them refrigerated. Just assemble when ready to serve.
With these tips and detailed guidance, your breakfast adventure awaits! Enjoy exploring the layers of flavor and texture in this delightful dish. Happy cooking!
Print
Butternut Squash & Chorizo Breakfast Stack with Chipotle Hollandaise
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
A decadent breakfast dish combining smoky chorizo, sweet butternut squash, and a creamy chipotle hollandaise.
Ingredients
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado
- 170 g ground chorizo
- 4 large eggs
- 1 tsp white vinegar
- 1 jalapeño
- 1 tbsp chopped cilantro
- 2 egg yolks
- 1/4 tsp salt
- 1 tbsp lime juice
- 1 tbsp chipotle paste
- 1/4 cup hot melted butter
Instructions
- Peel the butternut squash and cut it into 1/2-inch thick slices.
- Heat a grill to medium-high. Brush the squash slices with olive oil and grill them for 5-6 minutes per side until tender.
- Blend the egg yolks, salt, lime juice, and chipotle paste using an immersion blender. Slowly drizzle in hot melted butter.
- In a skillet, cook the chorizo over medium heat until browned.
- Poach the eggs in gently boiling water with vinegar for around 4 minutes.
- On a plate, layer two grilled squash slices, avocado, chorizo, poached egg, and drizzle with hollandaise.
- Garnish with jalapeño slices and chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 280mg
