1. Grill the Butternut Squash

Peel the butternut squash and cut the long neck into slices about 1/2 inch thick. Preheat a grill to medium-high heat and brush each slice of squash with olive oil. Grill the slices for 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.

2. Make the Chipotle Hollandaise

In a tall container, add egg yolks, salt, lime juice, and chipotle pepper. Using an immersion blender, blend the mixture for 30 seconds. Slowly drizzle the melted butter or ghee into the mixture while blending until fully emulsified. (Alternatively, use a regular blender if you don’t have an immersion blender.)

3. Cook the Chorizo

In a pan, cook the ground chorizo, breaking it up with a fork until it’s crumbly and fully cooked through. Set aside.

4. Poach the Eggs

Fill a pot with about 3 inches of water and bring it to a boil. Add the white vinegar. Reduce the heat to medium-low and stir the water in a circular motion to create a whirlpool. Crack an egg into the center and cook for 4 minutes, then remove with a slotted spoon. Repeat with the remaining eggs.

5. Assemble the Mexican Eggs Benedict

On each plate, place two slices of grilled butternut squash. Top with smashed avocado, followed by the cooked chorizo and a poached egg. Spoon the chipotle hollandaise over the top. Garnish with jalapenos and chopped cilantro.