meal — gluten-free

Chile Verde Eggs Benedict

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prep time 10 minutes
cook time 30 minutes
yield 4 servings

Overview

Eggs Benedict is all about that runny yolk and rich, buttery hollandaise, and this spicy twist on the classic American breakfast staple is no different. Instead of English muffins, the poached eggs sit atop stacks of crispy and golden corn tortillas, and it's all finished off with a generous drizzle of roasted green chile hollandaise sauce and bright pico de gallo.

BY:Muy Bueno Cookbook

Ingredients

For the green chile hollandaise sauce:

  • 4 Nellie’s Free Range Eggs, yolks only
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 Anaheim or Hatch Chile, roasted, peeled, and diced
  • Salt to taste

For the eggs Benedict:

  • 1 tablespoon vinegar (white distilled or apple cider)
  • 12 small corn tortillas, lightly fried
  • 4 Nellie’s Free Range Eggs
  • Salt and freshly ground black pepper to taste
  • Cayenne pepper to taste
  • Pico de gallo (optional)

Directions

To make the green chile hollandaise sauce:

  • In a stainless steel bowl or the top portion of a double boiler, vigorously whisk the egg yolks and lemon juice together until the mixture thickens and doubles in volume.
  • Place the bowl or double boiler over a saucepan of simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly, taking care not to let the eggs get so hot that they begin to scramble.
  • Slowly drizzle the melted butter into the yolk mixture and continue to whisk until the sauce thickens and doubles in volume.
  • Remove hollandaise sauce from heat. Whisk in salt and diced chile. Cover and place in a warm spot until ready to use for the eggs Benedict.

To make the eggs Benedict:

  • Fill a pot with 3-4 inches of water. Add vinegar and stir to combine. Bring water to a boil, then reduce to a gentle simmer.
  • While water simmers, place the eggs, one at a time, into a fine mesh sieve to strain out any loose or watery whites. Place strained eggs into small, separate bowls or ramekins.
  • Using a spatula or chopstick, stir the simmering water to create a vortex. While water is still moving, gently place 1 egg into the pot, taking care not to break it. Cook for 3 minutes, or until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. Repeat with remaining eggs.
  • Divide lightly fried corn tortillas among 4 plates and stack, followed by a poached egg. Season with salt, pepper, and cayenne to taste. Spoon hollandaise sauce over the eggs and garnish with pico de gallo, if desired.

Notes:

To make the poached eggs ahead, fill a large bowl with ice water and gently place cooked eggs in the water, making sure they’re fully covered. This will halt the cooking process. To warm them back up, simply add boiling hot water to a bowl and place the eggs in the water for 20 to 30 seconds to warm through.

If the hollandaise sauce gets too thick while sitting, whisk in a few drops of warm water before serving.

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