Mexican Eggs Benedict with Chile Verde Hollandaise Recipe
A vibrant twist on classic Eggs Benedict featuring lightly fried corn tortillas, perfectly poached eggs, and a luscious green chile hollandaise sauce made with roasted Anaheim or Hatch chiles. This Mexican-inspired brunch dish balances creamy, tangy, and mildly spicy flavors in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Green Chile Hollandaise Sauce
- 4 free range egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- 1 Anaheim or Hatch chile, roasted, peeled, and diced
- 1 tablespoon vinegar (white distilled or apple cider)
Main Ingredients
- 12 small corn tortillas (lightly fried)
- 4 free range eggs
- Salt, to taste
- Black pepper, to taste
- Cayenne pepper, to taste
- Pico de gallo (optional, for garnish)
Instructions
- Prepare Green Chile Hollandaise Sauce: Vigorously whisk the egg yolks and freshly squeezed lemon juice in a stainless-steel bowl until the mixture thickens and doubles in volume.
- Double Boiler Setup: Place the bowl over a saucepan with simmering water, ensuring the water does not touch the bowl’s bottom. Whisk rapidly and carefully to prevent the eggs from scrambling.
- Add Melted Butter: Slowly drizzle the melted unsalted butter into the egg yolk mixture while continuing to whisk until the sauce thickens further and doubles in volume.
- Finish Sauce: Remove the bowl from heat. Whisk in salt and the diced roasted chile. Cover and keep in a warm spot until ready to use. If it thickens too much, whisk in a few drops of warm water before serving.
- Prepare Poaching Water: Fill a pot with 3 to 4 inches of water and add the tablespoon of vinegar. Bring to a boil then reduce to a gentle simmer.
- Poach Eggs: Using a fine mesh sieve, strain each egg one at a time into small individual bowls. Create a gentle vortex in the simmering water and carefully slide one egg into the water. Cook for 3 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and let drain. Repeat for remaining eggs.
- Assemble Mexican Eggs Benedict: Stack 2 to 3 lightly fried corn tortillas on each plate, place a poached egg on top, and season with salt, pepper, and cayenne pepper to taste.
- Finish and Serve: Spoon warm green chile hollandaise sauce generously over the eggs and garnish with pico de gallo if desired. Serve immediately.
Notes
- Roast and peel the Anaheim or Hatch chile by charring it over a flame or under the broiler, then sealing in a plastic bag to steam before peeling.
- Lightly fry corn tortillas in a small amount of oil until soft and pliable but not crispy.
- Maintain gentle simmering water and a steady vortex when poaching eggs to achieve perfectly shaped poached eggs.
- If hollandaise sauce becomes too thick, thin with warm water rather than over whisking.
- Pico de gallo adds a fresh, tangy contrast but can be omitted for a simpler presentation.
