Description

This vibrant dish reimagines the classic Eggs Benedict with a delightful Mexican-inspired twist. A tender, pan-seared sweet potato round serves as the base, topped with a generous layer of creamy, seasoned guacamole. Crumbled, savory chicken chorizo adds a rich depth of flavor and a satisfying texture. Crowned with a perfectly poached egg, the dish is finished with a luscious, golden queso hollandaise sauce, offering a harmonious blend of spicy, tangy, and rich notes. Fresh lime wedges provide a bright, zesty counterpoint.

Ingredients

Scale

For the Sweet Potato Rounds:
1 medium sweet potato, scrubbed and sliced into 2 (1/2-inch thick) rounds
1 tbsp olive oil
Pinch of salt
Pinch of black pepper
For the Guacamole:
1 ripe avocado, mashed
1 tbsp fresh lime juice
2 tbsp finely diced red onion
1 tbsp chopped fresh cilantro
Pinch of salt
For the Chicken Chorizo:
4 oz (115g) ground chicken
1 tbsp chorizo seasoning (or 1 tsp smoked paprika, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp dried oregano, 1/4 tsp garlic powder, salt and pepper to taste)
1 tsp olive oil
For the Poached Eggs:
2 large eggs
1 tsp white vinegar (optional, for poaching water)
For the Queso Hollandaise:
2 large egg yolks
1 tbsp fresh lime juice
1/4 cup (4 tbsp) unsalted butter, melted and warm
2 tbsp shredded Monterey Jack or mild cheddar cheese
1 tbsp milk or cream
Pinch of cayenne pepper (optional)
Pinch of salt
For Garnish:
Lime wedges
Fresh cilantro, chopped

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Instructions

Prepare Sweet Potato Rounds: Slice the sweet potato into two 1/2-inch thick rounds. In a small bowl, toss the sweet potato rounds with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Heat a skillet over medium heat and pan-sear the sweet potato rounds for 5-7 minutes per side, or until tender and slightly caramelized. Set aside.
Make Guacamole: In a small bowl, mash the ripe avocado with 1 tablespoon of lime juice, finely diced red onion, chopped fresh cilantro, and a pinch of salt until your desired consistency is reached.
Cook Chicken Chorizo: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the ground chicken and chorizo seasoning. Cook, breaking up the meat with a spoon, until it is browned and cooked through, approximately 5-7 minutes. Drain any excess fat.
Prepare Queso Hollandaise: Set a heatproof bowl over a saucepan of gently simmering water (creating a bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk the egg yolks and 1 tablespoon of fresh lime juice until the mixture is light and frothy. Slowly drizzle in the warm melted butter, whisking constantly, until the sauce thickens to a creamy consistency. Stir in the shredded cheese, milk or cream, optional cayenne pepper, and a pinch of salt until the cheese is melted and the sauce is smooth. Keep warm over the bain-marie.
Poach Eggs: Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. If using, add 1 teaspoon of white vinegar to the water. Crack each egg into a small ramekin or bowl. Gently slide each egg into the simmering water. Cook for 3-4 minutes for a runny yolk. Carefully remove the poached eggs with a slotted spoon and drain them on a paper towel.
Assemble: Place one pan-seared sweet potato round on each serving plate. Top each round with a generous spoonful of guacamole, followed by a portion of the cooked chicken chorizo. Carefully place a poached egg on top of the chorizo. Drizzle generously with the warm queso hollandaise sauce. Garnish with fresh lime wedges and chopped cilantro before serving.

Notes

Ensure sweet potato rounds are uniformly sliced for even cooking and optimal texture.

For perfectly poached eggs, use very fresh eggs and a splash of white vinegar in the poaching water.

Keep the queso hollandaise warm over a very low heat or bain-marie, whisking occasionally, to prevent it from breaking.

Adjust the spice level of the chicken chorizo and hollandaise to your personal preference.

The guacamole is best made fresh just before serving to maintain its vibrant color and flavor.

Prep Time: 25 minutes
Cook Time: 25 minutes

Nutrition

Calories: 610 kcal
Fat: 40g
Carbohydrates: 35g
Protein: 38g