Mexican Eggs Benedict
A delicious twist on the classic brunch dish featuring sweet potatoes, poached eggs, and a spicy chipotle hollandaise sauce.
Ingredients
For the Roasted Sweet Potatoes
- 2 medium Sweet Potatoes Can be substituted with gluten-free bread
- 2 tablespoons Olive Oil Enhances flavor and aids in roasting potatoes
- 1 teaspoon Salt
- 1 teaspoon Pepper
For the Eggs and Assembly
- 4 large Eggs Use fresh for best results
- 1 medium Avocado Substitute with guacamole for a different flavor
- 1 cup Chorizo For a vegetarian twist, use plant-based chorizo or black beans
- 1/4 cup Cilantro Use parsley if unavailable
- 2 wedges Lime Can be omitted if desired
For the Chipotle Hollandaise Sauce
- 3 large Egg Yolks Fresh eggs yield the best results
- 1 tablespoon Lemon Juice Can substitute with vinegar if needed
- 1/2 cup Unsalted Butter Use warm for proper emulsification
- 2 tablespoons Chipotle in Adobo Sauce Adjust quantity for desired spice level
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes. Toss them in olive oil, salt, and pepper.
- Spread the sweet potatoes out on a baking sheet and roast for about 25-30 minutes, until golden and tender.
Cooking
- In a skillet, cook the chorizo over medium heat until it’s browned. Remove from heat.
- In a separate pot, bring water to a simmer. Crack the eggs into small bowls one at a time. Gently slide them into the simmering water to poach for about 3-4 minutes.
- While the eggs are poaching, make the chipotle hollandaise. In a bowl, whisk together egg yolks, lemon juice, and a pinch of salt.
- Slowly drizzle in warm unsalted butter while whisking until the sauce thickens. Stir in the chipotle in adobo sauce.
Assembly
- Once the sweet potatoes and eggs are done, assemble your dish. Start with a layer of roasted sweet potatoes, next add the cooked chorizo, and finally place the poached egg on top.
- Drizzle the chipotle hollandaise sauce over the eggs. Garnish with avocado, cilantro, and a squeeze of lime if desired.
Notes
Serve this dish warm on individual plates. You can also add extra slices of avocado and lime wedges on the side for guests to enjoy. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave, but keep in mind that the texture of the poached eggs may change.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 6g
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