Mexican Eggs Benedict

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. 
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