Preheat your grill to medium heat, around 350°F (175°C). Slice the butternut squash into rings about ½ inch thick and brush both sides lightly with olive oil. Place the squash on the grill and cook for 5-6 minutes per side, until tender and charred. Remove from the grill and set aside.

In a blender, combine the egg yolks, a pinch of salt, lime juice, and chipotle paste. Blend on medium speed and slowly drizzle in the hot melted butter while the blender is running until the mixture is smooth and emulsified, about 1-2 minutes.

In a skillet over medium heat, add the ground chorizo, breaking it apart with a spatula as it cooks. Sauté for 5-7 minutes until crispy and fragrant. Once cooked, transfer it to a plate and keep warm.

In a medium saucepan, bring water to a gentle boil and add a splash of white vinegar. Create a whirlpool in the water and carefully crack in the eggs one at a time. Poach for about 4 minutes, until the whites are set while the yolks remain softly runny.

To build your Mexican Eggs Benedict, start with a layer of the grilled butternut squash. Spread mashed avocado on top, followed by sautéed chorizo. Gently place the poached egg on top.

Drizzle the chipotle hollandaise over it all, finishing with jalapeño slices and fresh cilantro for a pop of color.

Serve your vibrant Mexican Eggs Benedict warm right off the skillet.