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

Jump to Recipe

Introduction

Mexican Eggs Benedict offers a fresh twist on the classic brunch favorite by replacing English muffins with roasted sweet potato rounds. This vibrant dish combines bold flavors like chipotle hollandaise and Mexican-style chorizo for a healthy and satisfying meal perfect for any weekend.

A white plate holds four tostadas, each topped with a golden brown crispy base. On top of every tostada is a fried egg with bright yellow yolks and slightly crispy white edges. Around and beneath the eggs is melted cheese with a smooth, creamy texture in pale yellow. Scattered over the dish are small pieces of diced red onion, fresh green herbs, and tiny cubes of fresh tomato, adding red, green, and purple colors with a fresh look. Light sprinkles of red spices are on the eggs, and there are some whole fresh green herbs near the plate, all set on a white marbled surface. 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 they are tender and golden brown.
Step 2: Prepare the chipotle hollandaise by blending the egg yolks, lemon juice, and a pinch of salt. With the blender running on low speed, slowly drizzle in the warm melted butter until the sauce thickens and emulsifies. Add chipotle in adobo sauce and blend until smooth. Adjust seasoning if needed and keep the sauce warm.
Step 3: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a ramekin, create a gentle whirlpool in the water, and carefully slide the eggs in. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Step 4: To assemble, place the roasted sweet potato rounds on plates. Top each with cooked chorizo, avocado slices, and a poached egg. Drizzle generously with the chipotle hollandaise and garnish with fresh cilantro and lime wedges if desired.

Tips & Variations

For a vegan version, substitute the chorizo with plant-based sausage and use a cashew-based hollandaise sauce.
If you prefer a milder sauce, reduce the amount of chipotle in adobo or omit it entirely.
Adding a sprinkle of cotija cheese can add a nice salty touch to the dish.
Use a ring mold to shape the sweet potato rounds evenly before roasting for a neater presentation.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the roasted sweet potato rounds and chorizo gently in a skillet or oven. It’s best to make the chipotle hollandaise fresh, as reheating may cause it to separate. Poached eggs are best enjoyed immediately and do not reheat well.

How to Serve

The image shows a white plate holding four sunny-side-up eggs with bright yellow yolks and white slightly crispy edges, arranged closely together. Underneath the eggs, there appears to be a brown crispy base, possibly toast or a similar layer. On top of the eggs, small diced cubes of pale white cheese and chunks of green avocado are scattered, along with fresh green cilantro leaves. There is a light dusting of reddish seasoning sprinkled across the dish. Two lime wedges rest on the side of the plate, and additional cilantro leaves are spread around the edges for garnish. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

You can prepare the sweet potato rounds and chorizo in advance and reheat them before serving. The hollandaise sauce and poached eggs are best made fresh to ensure optimal texture and flavor.

What can I use instead of sweet potatoes?

Roasted slices of butternut squash, thick zucchini rounds, or even toasted English muffins can serve as substitutes if you prefer a different base.