Mexican Eggs Benedict with Sweet Potatoes, Chorizo, and Chipotle Hollandaise Recipe
A vibrant and healthy twist on the classic Eggs Benedict featuring roasted sweet potato rounds as the base, topped with spicy Mexican-style chorizo, creamy avocado slices, perfectly poached eggs, and a smoky chipotle hollandaise sauce. This flavorful brunch dish combines bold Mexican flavors with a nutritious approach, ideal for a satisfying weekend meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
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). Line a baking sheet with parchment paper and arrange the sweet potato slices in a single layer. Drizzle them with olive oil and season with salt and pepper. Roast for 20 to 25 minutes, flipping halfway through to ensure even cooking, until the rounds are tender and beautifully golden.
- Make the Chipotle Hollandaise: In a blender, combine the egg yolks, lemon juice, and a pinch of salt. Turn the blender on low and slowly drizzle in the melted warm butter, blending until the sauce thickens and emulsifies. Add the chipotle in adobo sauce and blend until smooth. Taste and adjust the seasoning if necessary. Keep the sauce warm until ready to use.
- Poach the Eggs: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar to help coagulate the egg whites. Crack the eggs individually into ramekins. Create a gentle whirlpool in the simmering water by swirling it with a spoon, then gently slide each egg into the water. Poach for 3 to 4 minutes for a runny yolk or longer if preferred. Remove the eggs with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Place the roasted sweet potato slices on serving plates. Top each slice with a spoonful of cooked chorizo, a few thin avocado slices, and a poached egg. Generously drizzle with the warm chipotle hollandaise sauce. Garnish with fresh cilantro leaves and lime wedges on the side for an optional citrusy finish. Serve immediately for the best experience.
Notes
- Use a plant-based chorizo for a vegetarian variation.
- To make the hollandaise ahead, hold it gently over warm water to keep it from solidifying.
- Roasting the sweet potatoes adds a natural sweetness and crisp texture that complements the rich toppings.
- Adjust the chipotle in adobo sauce to your preferred spice level.
- Adding a splash of vinegar to the poaching water helps keep egg whites together.
Keywords: Mexican Eggs Benedict, Sweet Potato Eggs Benedict, Chipotle Hollandaise, Healthy Brunch, Mexican Brunch Recipe
