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Chilaquiles Eggs Benedict

Chilaquiles Eggs Benedict: A Bold Twist on Brunch Bliss

Enjoy Chilaquiles Eggs Benedict for a bold twist on brunch bliss, blending traditional eggs benedict with zesty chilaquiles.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chilaquiles Base
  • 15 oz Fire Roasted Diced Tomatoes with Green Chili Substitution: Use fresh tomatoes and fresh green chili for a homemade touch.
  • 6 count Corn Tortillas Substitution: Use flour tortillas for a softer texture.
  • 2 cups Mexican Four Cheese Blend Substitution: Any combination of mozzarella, cheddar, or Monterey Jack will work.
Hollandaise Sauce
  • 4 count Egg Yolks Note: Use the freshest eggs for the best flavor.
  • 2 tbsp Lemon Juice Substitution: White vinegar can be used if lemon is unavailable.
  • 1 tsp Kosher Salt Note: Adjust to taste.
  • 1 dash Cayenne Pepper Substitution: Paprika for a milder flavor.
  • 1 cup Melted Butter (Warm) Note: Do not add too quickly to avoid breaking the sauce.
  • 2 tbsp Green Chili Sauce Note: Adjust heat level to personal preference.
For Assembly
  • 4 count Eggs (Poached) Note: Poach eggs to preferred doneness.
  • 2 cups Beef Barbacoa (Warm) Prep: Use leftover barbacoa for convenience.
  • to taste Freshly Ground Pepper Note: Use to taste.
  • ¼ cup Chopped Fresh Parsley (for garnishing) Substitution: Cilantro can be used for a different flavor profile.

Equipment

  • oven
  • Food processor
  • Double boiler
  • baking sheet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C).
  2. In a food processor, pulse chop the fire roasted diced tomatoes with green chili until blended but not completely pureed.
  3. Spray a baking sheet lightly with cooking oil and layer the corn tortillas evenly on the sheet.
  4. Spread the tomato mixture evenly over the tortillas, then sprinkle a layer of Mexican four cheese blend on top.
  5. Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese has melted.
  6. Set up a double boiler or a heat-proof bowl over a pot of simmering water on low heat to make the hollandaise sauce.
  7. Whisk together the egg yolks, lemon juice, kosher salt, and cayenne pepper until doubled in volume and frothy.
  8. Gradually whisk in the warm melted butter, ensuring it emulsifies properly.
  9. Stir in the green chili sauce into the hollandaise.
  10. Poach the eggs in gently simmering water for about 3-4 minutes until whites are set but yolks remain runny.
  11. Cut the chilaquiles into circles or squares, layering each piece with warm barbacoa.
  12. Place a poached egg on top of each barbacoa layer and drizzle the green chili hollandaise over.
  13. Sprinkle freshly ground pepper and chopped parsley over the assembled chilaquiles and serve immediately.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 45gProtein: 23gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Keep hollandaise sauce warm and stable to prevent curdling. Use vinegar in the poaching water for better egg shapes.

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