Mexican Eggs Benedict

Breakfast

Mar 30

Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways!

If I am going out for breakfast or Sunday brunch, the first thing my eyes search for is the keyword: Benedict. I’m obsessed with the concept of having a carb, piece of meat, poached egg, creamy hollandaise sauce, and fun toppings all on one fork and for every bite. Talk about an explosion of flavors!

So why wait for the next brunch invitation when you can make eggs Benedict at home! And sure, you can totally make the American classic eggs Benedict which consists of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce OR… you can make it my way = the spicy, healthy, and fun way!

Mexican eggs Benedict done not one, but TWO ways!

Components consist of:

Carbohydrate base: Roasted or grilled sweet potato slices
Meat: Spicy chorizo
Poached egg: if it ain’t broke, don’t fix it!
Hollandaise sauce: creamy chipotle hollandaise sauce
Toppings: avocado, pickled onions, sliced peppers, lime wedge, cilantro
Fresh fruit salad on the side

Now that you have the components, you know how Mexican dishes tend to have variations of the same thing i.e. burrito, taco, enchilada - same ingredients just done a different way?

That is what we are doing here! So you can prepare the ingredients in the classic eggs Benedict fashion OR you can throw everything in a bowl and call it Mexican eggs Benedict nachos or Mexican eggs Benedict nourish bowl… up to you!

Before you start cooking, know that this recipe is gluten-free, dairy-free friendly, Whole 30, nut-free, paleo, and grain-free.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways!

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Prep Time: 20 min Cook Time: 40 min Servings: 4

Ingredients

1 large sweet potato
1 Avocado
1 lb ground chorizo (removed from their casings if applicable)
4 large eggs
1 tsp white vinegar

Chipotle Hollandaise

2 egg yolks
Juice of half lime
1-2 Tbsp chopped chipotle pepper in adobo (or 1 Tbsp chipotle powder)
¼ cup melted butter (or ghee for paleo/Whole30)
¼ tsp salt

Toppings

Fresh fruit (strawberry + mango + juice of half lime)
1 bundle fresh cilantro, chopped
1 jalapeno, sliced
Pickled onions
Lime wedges

Directions

Peel the sweet potatoes and cut into ½ in thick slices for rounds or cut sweet potatoes into cubes slices for nacho style.
Brush or spray each slice or cubes with oil and grill or roast at 425 degrees for approx. 20 minutes per side or when the sweet potatoes are slightly tender.
To make the hollandaise, in a small processor or tall container add the egg yolks, salt, lime juice and chipotle. Insert an immersion blender into the tall container or blend on high in the food processor for 30 seconds. Very slowly drizzle the melted butter/ghee into the vessel while blending.
In a medium pan on medium-high heat, ground the chorizo meat until cooked and has a crumbly texture.
To make the poached eggs, fill a medium pot with approximately ¾ of water and add in the vinegar. Bring water to a boil and reduce the heat to low-medium. Using a spoon, quickly move the spoon in a circular motion in the water to create a whirlpool and then crack an egg into the center of the whirlpool. Let sit for 4 minutes to cook before removing the egg from the water using a slotted spoon. Repeat with the remaining eggs.
1. Eggs Benedict way: place two sweet potato rounds on a plate and top each slice with avocado slices, chorizo meat, poached egg and hollandaise sauce. Garnish with toppings and create a fresh fruit salad on the side before serving.
2. Nacho way: place sweet potato cubes on a plate or bowl and layer with avocado slices or cubes, chorizo meat, poached egg and hollandaise sauce. Garnish with the toppings along with the fresh fruit before serving.