Mexican Eggs Benedict with Sweet Potatoes, Chorizo, and Chipotle Hollandaise Recipe
Enjoy a vibrant twist on a classic brunch favorite with Mexican Eggs Benedict featuring roasted sweet potato rounds as the base, topped with savory Mexican-style chorizo, creamy avocado, perfectly poached eggs, and a smoky chipotle hollandaise sauce. This recipe delivers bold flavors with a healthy approach, ideal for a flavorful 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 the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the sweet potato slices in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping the slices halfway through, until the sweet potatoes are 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 on low speed, slowly drizzle in the warm melted butter until the sauce is thick and emulsified. Blend in the chipotle in adobo sauce until smooth. Adjust salt and chipotle to taste. Keep the sauce warm until serving.
- Poach the Eggs: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar to help the eggs coagulate. Crack each egg into a small ramekin. Create a gentle whirlpool in the water by swirling it, then carefully slip the eggs into the simmering water. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Arrange the roasted sweet potato rounds on individual serving plates. Top each with cooked chorizo, slices of ripe avocado, and a poached egg. Generously drizzle with the chipotle hollandaise sauce. Garnish with fresh cilantro leaves and serve with lime wedges on the side if desired.
Notes
- To ensure perfectly poached eggs, use fresh eggs and add vinegar to the poaching water. Avoid stirring too vigorously to keep the eggs intact.
- The chipotle in adobo sauce can be adjusted according to your spice preference; start with 1 teaspoon and add more if desired.
- You can substitute Mexican-style chorizo with a plant-based alternative for a vegetarian option.
- Keep the hollandaise sauce warm but avoid overheating to prevent it from breaking.
- If you prefer, the sweet potato slices can be pan-fried instead of roasted for a quicker option, though roasting enhances sweetness.
Keywords: Mexican Eggs Benedict, sweet potatoes, chipotle hollandaise, poached eggs, Mexican-style chorizo, healthy brunch, avocado, roasted sweet potatoes
