Mexican Eggs Benedict

Mexican Eggs Benedict- I think this might just be my favourite breakfast ever. Bold statement, but it’s deffinitely worth the praise. I love going out for brunch on Sunday mornings, and I am always guaranteed to order one of two things, Eggs Benedict, or something Mexican inspired. Now that I have figured out how to combine these two

1 butternut squash
1 tbsp olive oil
1 large avocado (smashed with a fork.
170 grams ground chorizo (approx. 5 chorizo sausage, removed from their casings)
4 large eggs
1 tsp white vinegar
1 jalapeno sliced
1 tbsp chopped cilantro
Chipotle Hollandaise
2 egg yolks
1/4 tsp salt
1 tbsp lime juice
1 tbsp chipotle paste (or 1 tsp chipotle powder)
1/4 cup hot melted ghee (or butter if not Paleo)

Peel a butternut squash and cut the long neck into slices approximately 1/2 inch in thickness. Heat a grill to medium high heat. Brush each butternut squash slice with olive oil and grill the slices for approximately 5-6 minutes per side until grill marks appear and the squash is slightly tender. Transfer the slices to the oven set on very low heat to keep them warm while you prep the rest of the recipe. 

To make the hollandaise In a tall container add the egg yolks, salt, lime juice and chipotle paste. Insert an immersion blender into the. container and blend for 30 seconds. Very slowly drizzle the melted ghee into the container while blending. This could also be done in a blender if you do not have an immersion blender. 
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