Description

Mexican Eggs Benedict with Avocado and Butternut Squash reinvents the brunch classic with a vibrant, southwestern flair. Grilled butternut squash slices stand in for English muffins, layered with creamy smashed avocado, perfectly poached eggs, and a smoky, tangy chipotle hollandaise sauce. Topped with fresh jalapeño and cilantro, it’s a nutritious and bold breakfast that’s naturally gluten-free and bursting with flavor.

Ingredients

For the Base:

1 butternut squash
1 tbsp olive oil
1 large avocado (smashed with a fork)

For the Eggs:

4 large eggs
1 tsp white vinegar

For Topping:

1 jalapeño, sliced
1 tbsp chopped cilantro

For the Chipotle Hollandaise:

2 egg yolks
1/4 tsp salt
1 tbsp lime juice
1 tbsp chipotle paste (or 1 tsp chipotle powder)
1/4 cup hot melted butter (or ghee for Paleo/Whole30)

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Instructions

Prepare and Grill the Butternut Squash: Peel the butternut squash and cut the long neck into 1/2-inch thick slices. Heat a grill to medium-high, brush both sides of each slice with olive oil, and grill for 5-6 minutes per side, until you see grill marks and the squash is tender. Keep the grilled slices warm in an oven set to very low heat.
Make the Chipotle Hollandaise: In a tall container, combine egg yolks, salt, lime juice, and chipotle paste. Using an immersion blender, blend for about 30 seconds. While blending, slowly drizzle in the hot melted butter (or ghee) until the sauce thickens and emulsifies. If you don’t have an immersion blender, use a regular blender.
Poach the Eggs: Fill a pot with about 3 inches of water and bring it to a gentle boil. Add the white vinegar. Once boiling, reduce heat to medium-low. Swirl the water with a spoon to create a whirlpool, then gently crack each egg into the center. Cook each egg for 4 minutes, then remove with a slotted spoon. Repeat for all eggs.
Assemble the Eggs Benedict: On each plate, place two grilled butternut squash slices. Top each slice with a layer of smashed avocado, a poached egg, and a generous spoonful of chipotle hollandaise.
Garnish and Serve: Finish with sliced jalapeño and a sprinkling of chopped cilantro. Serve immediately while warm for the best texture and flavor.

Notes

If you prefer, you can roast the butternut squash slices in the oven instead of grilling.
For extra richness, use ghee instead of butter in the hollandaise if following Paleo or Whole30 diets.
For a dairy-free version, use a plant-based butter substitute in the hollandaise.
Try adding sliced radishes or cotija cheese for an extra Mexican twist.
Serve with a side of black beans or fresh salsa for a more filling meal.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Grilling
Cuisine: Mexican Fusion

Nutrition

Serving Size: 1 plate (half recipe)
Calories: 350
Sugar: 7g
Sodium: 540mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 11g
Cholesterol: 330mg