Mexican Eggs Benedict With Chile Verde Hollandaise
Refresh your weekend brunch lineup with my extraordinarily flavorful recipe for Mexican Eggs Benedict with Chile Verde Hollandaise. Poached, free-range eggs are served on a stack of lightly fried, crispy corn tortillas before being drizzled with spicy hollandaise sauce and pico de gallo for a meal that’s sure to satisfy even the biggest hunger.
When it comes to brunch, I usually order eggs Benedict or chilaquiles. This recipe falls somewhere in the middle of my favorite American and Mexican breakfasts, making it the perfect option when I can’t decide which sounds better. And, as an added bonus, making brunch at home is an easy way to keep my family’s food budget in check.
Why I Love This Recipe
When it comes to making breakfast at home, Eggs Benedict isn’t usually something that comes to mind. The idea of making poached eggs AND homemade hollandaise sauce can definitely feel intimidating, I know. But I’ve figured out a few tried-and-tested tips along the way that will make this deliciously daring breakfast far easier to accomplish at home.
All told, you’ll only need about 25 minutes and just 10 simple ingredients to make this restaurant-worthy brunch, which is far less time than I’m used to waiting in line for a table!
And, aside from being easy enough for any home cook to conquer, this tasty recipe also happens to be:
- Wholesome and Nutritious. Made with all whole-foods and packed with plenty of protein, carbs, and fat to keep you satisfied until lunchtime, this is a meal that you can feel good about serving.
- Allergen-Friendly. Naturally vegetarian, soy-free, nut-free, and gluten-free, this tasty variation on eggs benedict is ideal for almost any diet. You’re also welcome to make it dairy-free if needed!
- Budget-Friendly. Aside from eggs, you only need a few ingredients to make this filling breakfast recipe. You’ll easily be able to make enough to feed a family of 4 for what you’d pay for a single portion (or less!) at your favorite brunch restaurant.
- Perfect For Meal-Prep. If you’re plotting a brunch, I have a trick for pre-poaching your eggs that is sure to make your morning go as smooth as silk!
Ingredients & Substitutions
As promised, you only need 10 simple ingredients to make this gluten-free eggs benedict recipe. Here’s what to grab:
- Free Range Eggs – Free-range eggs have less cholesterol, more vitamin D, and have more brightly colored yolks than factory farmed eggs. You’ll need 4 yolks for the spicy hollandaise and 4 whole eggs for plating. Keep the remaining 4 whites to use in Chocolate Chip Meringues for a sweet treat the whole family will love. They can also be frozen for up to a year (I recommend divvying them up into ice cube trays for easy portioning), though they are best when used within 2 months.
- Lemon Juice – You’ll definitely want to use fresh lemon juice for the brightest tasting hollandaise sauce. To get the most juice from the fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
- Unsalted Butter – Feel free to swap in your favorite plant-based butter if dairy is a no-no. You can also use salted butter if you must, but be sure to cut back on the added salt if you do.
- Roasted Green Chile – I prefer home-roasting either Anaheim or Hatch chiles, but you can also use poblanos for a milder chile, or for a shortcut drain canned roasted green chiles.
- Vinegar – Either white distilled or apple cider vinegar will do the trick.
- Corn Tortillas – I used small street taco corn tortillas. Traditional eggs benedicts are made with toasted English muffins. To add even more Mexican flair, I opted to use leftover corn tortillas instead. Not only do the tortillas add a lovely corn flavor to the meal, but they also make it friendly for gluten-sensitive folks! Feel free to swap in your preferred carb-base as needed.
- Salt and Pepper – For seasoning.
- Cayenne Pepper – For a touch of heat. You can increase or decrease the amount used based on your tolerance for spicy foods. You can also swap in a milder ground chili powder if you prefer.
- Pico de Gallo – For juicy acidity and freshness. Feel free to swap in your favorite salsa.
How To Make Mexican Eggs Benedict
Once you see how easy it is to make this southwestern eggs benedict recipe, you may never want to bother with going out for brunch again! Here’s how it’s done:
Make Spicy Green Chile Hollandaise Sauce
For the ultimate classic hollandaise sauce, I turned to Tyler Florence’s recipe and video. The only thing I added was fresh roasted chile to give it a slightly spicy kick. Trust me, once you have this pale green, creamy, dreamy deliciousness you’ll always want your hollandaise to have this punchy Mexican twist.
If you want a simple shortcut, you can buy a pre-made hollandaise sauce mix.
Step 1: Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture thickens and doubles in volume.
Step 2: Warm. 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.
Step 3: Emulsify. Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and doubles in volume.
Pro Tip: Keep your bowl from moving around on the countertop while you’re whisking by placing a damp towel underneath it.
Step 4: Add Flavor. 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.
Make-Ahead Tip: Spicy hollandaise verde will keep covered in the refrigerator for up to 2 days or in the freezer for up to a month.
I know that poaching eggs can seem quite intimidating, but if you follow along with these steps you shouldn’t have any trouble! Here’s how it’s done:
Step 1: Prep Water. 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.
Step 2: Prep Eggs. Meanwhile, use a fine mesh sieve and strain eggs one at a time and place eggs into small, separate bowls.
Step 3: Poach. 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.
Make-Ahead Tip: Poached eggs can be prepped and kept in a covered container filled with cold water in the fridge for up to 5 days.
Assemble Chile Verde Benny
Now you’re ready to plate your Mexican eggs benedict! Here’s how:
Step 1: 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. Enjoy!
While I think this Cali-Mex or Tex-Mex eggs benedict recipe is pretty delightful as is, there is always room for you to customize my recipes to your liking. Here are a few variations to consider:
- Add Protien. Smoked salmon is a favorite, or try chorizo, shredded chicken tinga, barbacoa, or crisped pork carnitas.
- Dairy-Free. If you have lactose-intolerant friends in the mix, simply swap in your favorite plant-based butter alternative.
- Grain-Free. Swap out the tortillas for your favorite breakfast potatoes.
- Extra Flavor. If you are feeling ambitious or have any leftover green enchilada sauce lurking in the fridge, coat all the tortillas with warm sauce for an added dose of Mexican-flavored yum.
Expert Egg Poaching Tips
If you’re feeling skittish about poaching eggs for your benedict breakfast, have no fear. These tips are all you need to create a perfectly runny yolk:
- Use Fresh Eggs. The number one factor to creating perfectly poached eggs is using high-quality, super fresh eggs. I purchased mine the same day I made this dish because fresh eggs will have tighter whites and keep their shape better than older eggs.
- Strain Older Eggs. If you do not have time to run to the grocery store for a fresh carton of eggs, try straining the egg into a fine mesh sieve and discard the loose liquid egg whites.
- Containers are your friend. Crack your egg into a small bowl or ramekin for easier pouring versus cracking directly into your pot of water.
- Add vinegar to water. When it comes to poaching eggs, I find that adding 1 to 2 tablespoons of vinegar to the water really helps keep the egg intact.
- Make a vortex. Make a vortex whirlpool pattern using a large spoon in the pot before you drop in your egg into the pot. Set your timer for 3 minutes and watch the magic (more technically, check back at every one minute interval until the egg whites have solidified around a soft yolk). Use a slotted spoon to remove the egg from the hot water and strain on a paper towel to remove any water.
- Make ahead. Fill a large bowl with ice water and gently place your poached eggs in the water, making sure they’re fully covered. This will stop the poached eggs from over cooking during the rest of your prep. To warm up poached eggs, add boiling hot water to a bowl and place the eggs in the water for 20 to 30 seconds to warm through.
Frequently Asked Questions
Poached eggs are eggs that have been cooked in a simmering water bath (like poached chicken). Traditional eggs benedict is an American breakfast made by layering a toasted English muffin with Canadian bacon, a poached egg, and hollandaise sauce, though there are many fun variations on the original.
This Mexican eggs benedict swaps out the English muffin for crispy fried corn tortillas, omits the meat, and kicks up the heat by adding roasted green chiles to the hollandaise.
Eggs florentine is simply eggs benedict with the addition of steamed spinach. Feel free to turn this into a Mexican eggs florentine if you want some extra greens!
You sure can! Feel free to prep the spicy chile verde hollandaise sauce and pop it in the fridge for up to 2 days or the freezer for up to a month. To reheat it, defrost overnight in the fridge, then warm in a double-boiler on the stovetop, stirring often.
You’re also welcome to prep your poached eggs up to 5 days in advance. Once they’re cooked to your ideal level of doneness, transfer them to an ice water bath to stop their cooking. From there, transfer the eggs to a container filled with very cold water and cover it before placing in the fridge.
To reheat your eggs, fill a large bowl with hot water and gently place the eggs inside. In about 30 seconds, they should be perfect for serving!
More Tasty Breakfast Recipes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Mexican Eggs Benedict with Chile Verde Hollandaise
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
- 1 tablespoon vinegar, white distilled or apple cider
- 12 small corn tortillas, lightly fried
- 4 free range eggs
- Cayenne pepper
- Pico de Gallo, optional
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.
- 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.
- 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.
Photography by Jenna Sparks
Originally published: November 2019.
5 Comments on “Mexican Eggs Benedict With Chile Verde Hollandaise”
On your Mexican Eggs Benedict there is something I don’t understand how to do. N that is straining them through a fine mesh drive to get them tready for poaching. Exactly what does that mean?
As I’ve said before, Pueblo chilis are better than Hatch. You really need to start using them in your recipes.
Hi Bob, I live in Colorado and have both Hatch and Pueblo roasted chiles stocked in my freezer. Unfortunately, if folks do not live in Colorado, they might not have access to it. Hatch on the other hand is becoming readily available across the country during chile season. My blog goes beyond Colorado, so I try and always share ingredients that are readily available. I am a huge fan of Pueblo Chile and you can read more about it in this post: https://muybuenocookbook.com/pork-green-chile-multicooker-giveaway/
Why do U strain the eggs?
It is not necessary if your eggs are fresh. If you do not have time to run to the grocery store for a fresh carton of eggs, try straining the egg into a fine mesh sieve and discard the loose liquid egg whites.