Description
A bold brunch dish that combines poached eggs and hollandaise with rich Mexican ingredients like chorizo and avocado.
Ingredients
Scale
- 1 butternut squash
- 1 tbsp olive oil
- 1 large avocado
- 170 grams 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 chopped chipotle pepper in adobo
- 1/4 cup hot melted butter (or ghee for Paleo/Whole30)
Instructions
- Prepare the Butternut Squash: Peel and slice the butternut squash into half-inch thick pieces. Brush each slice with olive oil and grill over medium-high heat for 5-6 minutes on each side.
- Make the Chipotle Hollandaise: Blend egg yolks, salt, lime juice, and chopped chipotle pepper in a high-sided container. Slowly drizzle in melted butter or ghee while blending until thickened.
- Cook the Chorizo: Sizzle the ground chorizo in a pan over medium heat until crumbly and browned.
- Poach the Eggs: Bring a pot of water with white vinegar to a gentle boil. Create a whirlpool and gently slide in the eggs, poaching for about four minutes.
- Assemble: On each plate, layer two grilled butternut squash slices topped with mashed avocado, crumbled chorizo, poached egg, and chipotle hollandaise. Garnish with sliced jalapeños and cilantro.
Notes
Pre-cook the chorizo for faster assembly. Enjoy a leisurely cooking experience and avoid common pitfalls like undercooking the eggs and over-whisking the hollandaise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Grilling, Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 450mg