Mexican Eggs Benedict

Mexican Eggs Benedict

Ingredients:
4 large eggs
1 large avocado (smashed with a fork.
1 tbsp olive oil
1 butternut squash
170 grams ground chorizo (approx. 5 chorizo sausage, removed from their casings)
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Instructions:
  • First step is 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.
  • And then, 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.
  • And then, visit for full instruction : https://www.everylastbite.com/2019/02/10/mexican-eggs-benedict/



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