Eggs Benedict with Chipotle Hollandaise
This was another recipe we made before the end of 2019 -- I loved how vibrant the colors were and the flavors really popped! Dave and I both had two servings of this for a weekend brunch and were left with extra English muffins, butternut squash, and chipotle hollandaise. This is something that would be easy to double to feed 6-8 people and it was relatively easy to make. If you just want a slight kick add the chipotle hollandaise without the extra jalapeno slices on top. Since jalapenos vary in heat level ours ended up not being too spicy but with the right jalapeno, this might have been a little too much for me. The chipotle hollandaise is worth it on its own if you just want to make regular eggs benedict with a twist.
Recipe from Every Last Bite.
Ingredients:
-1 butternut squash
-1 butternut squash
-1 tablespoon olive oil
-1 large avocado, mashed with a pinch of salt
-4 large eggs
-1 teaspoon white vinegar
-1 jalapeno, sliced
-2 English muffins, split
-2 English muffins, split
Chipotle Hollandaise
-2 egg yolks
-1/4 teaspoon salt
-1 tablespoon lime juice
-1 tablespoon chipotles in adobo
-1/4 cup hot melted butter
Preheat the oven to 400 degrees. Slice the butternut squash into two pieces where the squash starts to get thin (just past the seeds), save the wider part for another recipe. Peel the thinner piece of the butternut squash, then slice into 1/4 inch rounds.
Coat the butternut squash rounds in the olive oil, then season with a pinch of salt and pepper. Roast in the oven for 15 minutes, flip and roast for another 15-20 minutes. Set aside.
Prepare the chipotle hollandaise by adding the egg yolks, salt, lime juice, and chipotles in adobo to a tall container suitable for an immersion blender, and blend for 30 seconds. Slowly pour the melted butter into the container while blending, and a consistent sauce should form.
Set a pot of water on the stove, mixed with the white vinegar, and bring to a boil. Reduce the heat to medium low, and poach the eggs for about four minutes.
To serve, layer half an English muffin, two to three roasted squash rounds, a quarter of the mashed avocado, a poached egg, hollandaise sauce, and a slice of jalapeno.
Preheat the oven to 400 degrees. Slice the butternut squash into two pieces where the squash starts to get thin (just past the seeds), save the wider part for another recipe. Peel the thinner piece of the butternut squash, then slice into 1/4 inch rounds.
Coat the butternut squash rounds in the olive oil, then season with a pinch of salt and pepper. Roast in the oven for 15 minutes, flip and roast for another 15-20 minutes. Set aside.
Prepare the chipotle hollandaise by adding the egg yolks, salt, lime juice, and chipotles in adobo to a tall container suitable for an immersion blender, and blend for 30 seconds. Slowly pour the melted butter into the container while blending, and a consistent sauce should form.
Set a pot of water on the stove, mixed with the white vinegar, and bring to a boil. Reduce the heat to medium low, and poach the eggs for about four minutes.
To serve, layer half an English muffin, two to three roasted squash rounds, a quarter of the mashed avocado, a poached egg, hollandaise sauce, and a slice of jalapeno.
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