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 a classic brunch favorite by swapping English muffins for roasted sweet potatoes. This dish combines creamy avocado, spicy chorizo, and a smoky chipotle hollandaise for a flavorful and satisfying meal.

The image shows a white plate with three sunny-side-up eggs on top of three browned toasted English muffins, all covered in a light yellow hollandaise sauce. The bright yellow yolks are shiny and firm, surrounded by white egg edges slightly cooked and crisp. The eggs are sprinkled with small white cheese crumbles, finely chopped green herbs, and red chili flakes. On the side of the plate is a small fresh salad of diced red tomatoes, pale green avocado chunks, and leafy green cilantro. The plate sits on a white marbled surface, showing a fresh, colorful dish. 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) and line a baking sheet with parchment paper. Arrange the sweet potato slices in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
Step 2: In a blender, combine egg yolks, lemon juice, and a pinch of salt. With the blender on low speed, slowly drizzle in the warm melted butter until the mixture is thick and emulsified. Blend in chipotle in adobo sauce until smooth. Adjust seasoning as needed and keep warm.
Step 3: Bring a shallow pan of water to a simmer and add a splash of vinegar. Crack eggs into small ramekins, swirl the water gently, and carefully lower eggs in one at a time. Poach for 3–4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Step 4: To assemble, place roasted sweet potato rounds on plates. Top each with cooked chorizo, avocado slices, and a poached egg. Drizzle generously with chipotle hollandaise and garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

For a vegetarian option, substitute chorizo with spiced sautéed mushrooms or plant-based sausage.
Adjust the amount of chipotle in the hollandaise to control the heat level to your preference.
Use ripe but firm avocados to ensure they hold their shape when sliced.
If you don’t have a blender, whisk the hollandaise ingredients vigorously by hand, slowly adding melted butter to create an emulsion.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat sweet potatoes gently in the oven and warm the chipotle hollandaise in a double boiler over low heat, stirring frequently. Poached eggs are best eaten fresh and do not store well.

How to Serve

A close-up of a white plate on a white marbled surface, holding four layered tostadas. Each tostada starts with a crispy dark brown base, topped with melted pale yellow cheese, then a perfect fried egg with bright yellow yolks and white edges. The eggs are sprinkled with small chopped green herbs, tiny white cheese chunks, finely chopped red onions, and small diced tomatoes around the plate. The scene is fresh, colorful, and rich in textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chipotle hollandaise ahead of time?

Yes, you can prepare the chipotle hollandaise in advance and keep it warm in a thermos or warm water bath. Reheat gently if needed before serving to maintain its smooth texture.

What if I don’t have sweet potatoes? Can I use regular potatoes?

Regular potatoes can be used but they won’t provide the same sweetness and softness as sweet potatoes. If using regular potatoes, consider parboiling them first to ensure tenderness when roasted.