Description
A decadent breakfast dish combining smoky chorizo, sweet butternut squash, and a creamy chipotle hollandaise.
Ingredients
Scale
- 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