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Mexican Eggs Benedict with Chile Verde Hollandaise
5 from 6 votes

Mexican Eggs Benedict with Chile Verde Hollandaise

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.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 504 kcal
Course: Breakfast, Brunch
Cuisine: Mexican, Canadian

Ingredients

GREEN CHILE HOLLANDAISE SAUCE:
  • 4 egg yolks only, free range
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 cup unsalted butter 1 stick, melted
  • 1 Anaheim chile roasted, peeled and diced, or Hatch chile
EGGS BENEDICT:
  • 1 tablespoon vinegar white distilled or apple cider
  • 12 corn tortillas lightly fried, small
  • 4 egg free range
  • salt
  • black pepper
  • cayenne pepper
  • Pico de Gallo optional

Instructions

GREEN CHILE HOLLANDAISE SAUCE:
    Cup of Yum
  1. Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture thickens and doubles in volume.
  2. 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.
  3. Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and doubles in volume.
  4. 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:
  1. Fill a pot with 3 to 4 inches of water. Add white vinegar to the water.
  2. Bring water to a boil. Reduce the heat to a gentle simmer.
  3. Meanwhile, use a fine mesh sieve and strain eggs one at a time and place eggs into small, separate bowls.
  4. 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.
  5. Repeat with remaining eggs.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 504

% 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.