Mexican Eggs Benedict with Sweet Potatoes, Chorizo, and Chipotle Hollandaise Recipe
Mexican Eggs Benedict is a vibrant twist on the classic brunch favorite, featuring roasted sweet potato rounds as the base, topped with savory Mexican-style chorizo, creamy avocado slices, and perfectly poached eggs. Finished with a smoky, spicy chipotle hollandaise sauce and garnished with fresh cilantro and lime wedges, this recipe delivers bold flavors and a satisfying meal that’s perfect for brunch or a special breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Roasting and Poaching
- Cuisine: Mexican-American
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, drizzle them with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping the slices halfway through cooking, until they are tender and golden.
- 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 melted warm butter until the mixture thickens and emulsifies into a smooth sauce. Add the chipotle in adobo sauce and blend until fully incorporated. Taste and adjust seasoning as needed. Keep the sauce warm until ready to use.
- Poach the Eggs: Bring a shallow pan of water to a simmer and add a splash of vinegar to help the eggs coagulate. Crack each egg into a ramekin, create a gentle whirlpool in the water, and gently slide the eggs into the simmering water. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and let them drain on paper towels.
- Assemble the Benedict: Arrange the roasted sweet potato rounds on serving plates. Top each round with cooked Mexican-style chorizo, slices of ripe avocado, and a poached egg. Drizzle generously with the chipotle hollandaise sauce and garnish with fresh cilantro and lime wedges for an added burst of brightness.
Notes
- Adjust the chipotle in adobo sauce amount to control the spiciness of the hollandaise.
- Use fresh sweet potatoes and slice them evenly for consistent roasting.
- Add a splash of vinegar to the poaching water to help egg whites set quickly.
- Keep the hollandaise warm but do not overheat to prevent curdling.
- For a vegan alternative, substitute chorizo with plant-based sausage and use a vegan hollandaise sauce.
Keywords: Mexican Eggs Benedict, sweet potato, chorizo, chipotle hollandaise, poached eggs, brunch recipe, spicy hollandaise, avocado, Mexican brunch
