Mexican Eggs Benedict with Chile Verde Hollandaise
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5.0
6 reviews
Excellent
Mexican Eggs Benedict with Chile Verde Hollandaise
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This recipe is a combo of chilaquiles and eggs Benedict. Poached free-range eggs served on a stack of lightly fried and crispy corn tortillas drizzled with roasted green chile hollandaise sauce and pico de gallo.
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Ingredients
GREEN CHILE HOLLANDAISE SAUCE:
- 4 free range eggs yolks only
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted 1 stick
- 1 Anaheim or Hatch Chile roasted, peeled and diced
EGGS BENEDICT:
- 1 tablespoon vinegar white distilled or apple cider
- 12 small corn tortillas lightly fried
- 4 free range eggs
- salt
- pepper
- cayenne pepper
- Pico de Gallo optional
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Instructions
GREEN CHILE HOLLANDAISE SAUCE:
- Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture thickens and doubles in volume.
- Place the bowl over a saucepan containing simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly and be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and doubles in volume.
- Remove from heat. Whisk in salt and diced chile. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT:
- Fill a pot with 3 to 4 inches of water. Add white vinegar to the water.
- Bring water to a boil. Reduce the heat to a gentle simmer.
- Meanwhile, use a fine mesh sieve and strain eggs one at a time and place eggs into small, separate bowls.
- Make a vortex with the water and gently place 1 egg into the water, 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.
- Stack 2 to 3 lightly fried corn tortillas on a plate, followed by a poached egg. Season with salt, pepper and cayenne. Spoon hollandaise sauce over the eggs. Garnish with pico de gallo, if desired.
Notes
- If you want a shortcut, you can even buy pre-made hollandaise sauce mix.
- If you are feeling over ambitious or have leftover green enchilada sauce, coat all the tortillas with warm sauce before assembling your plate.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
36g
(12%)
Protein
16g
(32%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Cholesterol
388mg
(129%)
Sodium
400mg
(17%)
Potassium
267mg
(8%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1184IU
(24%)
Vitamin C
3mg
(3%)
Calcium
119mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 388mg | 129% |
| Sodium | 400mg | 17% |
| Potassium | 267mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1184IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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