BRAKFAST MEXICAN EGG BENEDICT RECIPE

I think this may simply be my favorite breakfast ever. daring statement, however it’s deffinitely definitely worth the praise. i like going out for brunch on Sunday mornings, and that i am invariably certain to order one amongst 2 things, dish, or one thing Mexican galvanized.

Now that I actually have discovered the way to mix these 2 things into one implausibly delicious dish that straightforward to create, I’m ne'er intake brunch out once more. I realize that sauce will typically be too wealthy and buttery, therefore for this direction I created a way lighter tasting sauce that's full of spicy jalapeno and a refreshing kick of lime. 

RECIPE BRAKFAST MEXICAN EGG BENEDICT

The sauce is created with AN immersion liquidiser or regular liquidiser and is way easier and quicker to create then ancient sauce which may need a touch of technique. For the bottom of those dish I used grilled slices of butternut squash, however sweet potato slices would additionally work well.

Each slice is lidded with smashed avocado, and spicy chorizo. I used home-cured ground chorizo, however you may additionally use chorizo halved sausages if you favor.They are finished off with a dropped egg, a drizzle of chitpole sauce and slices of jalapeno to form one seriously delicious breakfast.

INGREDIENTS:

• 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)

INSTRUCTIONS:

1. 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. 
2. 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. 
3. Cook the ground chorizo meat in pan, breaking up the meat with a fork into a crumbly texture. 
4. Bring a pot filled with approx 3 inches of water to a bottle and add in the white vinegar. Once the water is boiling, reduce the heat to medium low and move a spoon quickly in a circular motion in the water to create a whirlpool and then crack an egg into the middle. Leave to cook for 4 minutes before removing it from the water using a slotted spoon. Repeat with the remaining eggs. 
5. To assemble place two butternut squash on a plate, top each slice with smashed avocado, some of the chorizo meat, a poached eggs and spoon the hollandaise overtop. Garnish with jalapeños and cilantro before serving.

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