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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.
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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