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Mexican Eggs Benedict

Serves: 4
Brunch just got better with this mexican take on eggs benedict topped with a chipolte hollandaise sauce and salty cotija cheese.


Product Image
  • ¼ Cup Rizo Bros Cotija Cheese
  • 4 Eggs
  • 4 Slices Butternut Squash
  • 1 Package Chorizo
  • 1 Avocado
  • 1 Lime
  • 2 Tbsp Olive Oil
  • Cilantro
  • Salt and Pepper

Chipotle Hollandaise Sauce

  • 1 Tbsp Chipotle Paste
  • 2 Egg Yolks
  • 2 Tbsp Lemon Juice
  • ½ Cup Butter


  1. Slice butternut squash into rounds. Drizzle olive oil over cut pieces and season with salt and pepper.
  2. Place in a baking dish and roast in the oven at 400 degrees for approximately 15 minutes or until butternut squash is tender.
  3. Poach eggs and set aside. Heat up chorizo in a frying pan and set aside.
  4. For the hollandaise sauce, cut cold butter in cubes, set aside. In a sauce pan, over very low heat, stir eggs yolks and lemon juice. Continue to stir while egg yolks warm up. Add in butter one cube at a time. Once combined add another until all butter has been added. Add chipotle paste and combine.
  5. Mash one avocado; add salt, lime juice and cilantro (if desired).
  6. Layer butternut squash, mashed avocado, poached egg, chorizo and top with hollandaise sauce.
  7. Garnish the top with Rizo Bros Cotija Cheese and cilantro.