Mexican Eggs Benedict with Sweet Potatoes, Chorizo, and Chipotle Hollandaise Recipe
This Mexican Eggs Benedict recipe reinvents the classic brunch favorite with a healthy twist, using roasted sweet potato rounds instead of English muffins. Topped with spicy chipotle hollandaise, creamy avocado, and savory Mexican chorizo, this dish offers bold flavors and vibrant colors perfect for a satisfying and nutritious brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
For the Base:
- 2 large sweet potatoes, peeled and sliced into ½-inch rounds
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Toppings:
- 4 eggs
- 1 ripe avocado, thinly sliced
- ½ cup cooked Mexican-style chorizo (or plant-based alternative)
- Fresh cilantro, for garnish
- Lime wedges (optional)
For the Chipotle Hollandaise:
- 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
- Roast the Sweet Potato Rounds: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the sweet potato slices in a single layer on the sheet, drizzle them with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping the slices halfway through, until they become tender and golden brown.
- Make the Chipotle Hollandaise: In a blender, combine the egg yolks, lemon juice, and a pinch of salt. With the blender running on low speed, slowly drizzle in the warm melted butter to create a thick, emulsified sauce. Blend in the chipotle in adobo sauce until smooth, and adjust the seasoning to your taste. Keep the hollandaise warm until ready to use.
- Poach the Eggs: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a ramekin or small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs in one at a time. Poach the eggs for 3–4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Arrange the roasted sweet potato rounds on serving plates. Top each slice with cooked Mexican chorizo, thin slices of ripe avocado, and a poached egg. Drizzle generously with the chipotle hollandaise sauce, then garnish with fresh cilantro leaves and add lime wedges on the side for an optional tangy squeeze.
Notes
- Use a plant-based chorizo alternative if you prefer a vegetarian option.
- Adjust the amount of chipotle in adobo to control the spiciness of the hollandaise sauce.
- Ensure the hollandaise sauce is kept warm but not hot to prevent curdling.
- Add a splash of vinegar to poaching water to help the egg whites set faster.
- Serve immediately after assembling for best texture and flavor.
Keywords: Mexican Eggs Benedict, healthy brunch, sweet potato eggs benedict, chipotle hollandaise, poached eggs, Mexican chorizo
