Name: Mexican Eggs Benedict with Sweet Potatoes, Chorizo, and Chipotle Hollandaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, peeled and sliced into ½-inch rounds; 1 tbsp olive oil; Salt and pepper, to taste; 4 eggs; 1 ripe avocado, thinly sliced; ½ cup cooked Mexican-style chorizo (or plant-based alternative); Fresh cilantro, for garnish; Lime wedges (optional); 2 egg yolks; 1 tbsp lemon juice; ½ cup unsalted butter, melted and warm; 1–2 tsp chipotle in adobo sauce (adjust to taste); Salt, to taste

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Introduction

Mexican Eggs Benedict offers a vibrant twist on the classic brunch favorite, swapping English muffins for roasted sweet potato rounds. This healthy, flavorful dish combines creamy avocado, spicy chorizo, and a smoky chipotle hollandaise for a bold and satisfying meal.

A white plate holds four toasted pieces of bread, each topped with a fried egg showing bright yellow orange yolks or a soft white yolk, and draped in a creamy light yellow sauce. The eggs are sprinkled with red chili powder and finely chopped fresh green herbs. Between the eggs, scattered small cubes of pale yellow cheese and bits of red onion add color and texture. Around the edges of the plate, there are diced red tomatoes, more chopped herbs, and some leafy green cilantro, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and sliced into ½-inch rounds
1 tbsp olive oil
Salt and pepper, to taste
4 eggs
1 ripe avocado, thinly sliced
½ cup cooked Mexican-style chorizo (or plant-based alternative)
Fresh cilantro, for garnish
Lime wedges (optional)
2 egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted and warm
1–2 tsp chipotle in adobo sauce (adjust to taste)
Salt, to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the sweet potato rounds in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway, until tender and golden.
Step 2: In a blender, combine the egg yolks, lemon juice, and a pinch of salt. With the blender on low speed, slowly drizzle in the melted butter until the sauce is thick and emulsified. Blend in the chipotle in adobo sauce until smooth, then adjust seasoning to taste. Keep warm.
Step 3: Bring a shallow pan of water to a simmer and add a splash of vinegar. Crack each egg into a ramekin, then gently slide them into the simmering water, creating a slight whirlpool to encourage a neat shape. Poach for 3–4 minutes, then remove with a slotted spoon and drain on paper towels.
Step 4: To assemble, place the roasted sweet potato rounds on plates. Top each with cooked chorizo, sliced avocado, and a poached egg. Drizzle generously with the chipotle hollandaise sauce and garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

Use plant-based chorizo to make this recipe vegetarian-friendly without sacrificing bold flavor.
For a spicier kick, increase the chipotle in adobo or add a dash of hot sauce to the hollandaise.
If you don’t have a blender, whisk the hollandaise ingredients vigorously by hand while slowly incorporating the melted butter.
Roast sweet potatoes ahead of time and reheat in a warm oven before assembling for a quicker brunch.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat sweet potato rounds in the oven to maintain crispness. Poached eggs are best freshly made and not recommended for reheating. The hollandaise sauce can be gently warmed over low heat while stirring.

How to Serve

The dish shows three layers of toasted English muffins at the bottom, browned with a slightly crispy texture, topped by three perfectly cooked sunny-side-up eggs with bright yellow yolks and white edges. A smooth, creamy yellow hollandaise sauce covers the eggs and muffins, dripping slightly over the sides. Crumbled white cheese is sprinkled over the top along with chopped green herbs and a light dusting of red spices. On the side, there are fresh diced avocado pieces and quartered red tomatoes, all on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular English muffins instead of sweet potatoes?

Yes, you can substitute roasted sweet potatoes with toasted English muffins for a more traditional Eggs Benedict base. Sweet potatoes add extra nutrition and flavor but muffins work well too.

How can I tell when the eggs are perfectly poached?

Perfect poached eggs have firm whites that hold their shape but soft, runny yolks inside. Poach for 3–4 minutes in simmering water and remove carefully with a slotted spoon for the best results.