Poached, free-range eggs served on a stack of lightly fried, crispy corn tortillas drizzled with roasted green chile hollandaise sauce and pico de gallo.
When it comes to brunch, I usually order eggs Benedict or chilaquiles. This recipe is a combo of both and is American and Mexican, just like me!
It’s fall, which means it is my favorite time of the year….green chile season!
Just look at those chunks of roasted green chile in this hollandaise sauce. It’s a match made in brunch heaven. I’m telling you, the green chile transforms this dish. It adds a depth of flavor and kick that you never knew you needed in a hollandaise sauce; and I promise, it’ll be hard to go back.
Eggs Benedict is something that I rarely make at home because it can be a bit intimidating, I know. But I have a few tried-and-tested tips that will make the feat far simpler. First and foremost, it’s about poaching eggs skillfully and making a delicious hollandaise sauce. Again, that can initially sound daunting, but with my tips on making perfectly poached eggs, I promise, it’s really not difficult.
For the ultimately classic hollandaise sauce, I turned to Tyler Florence and followed his recipe and video. The only thing I added was fresh roasted chile to give it a slightly spicy kick.
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.
Poached Eggs Tips
The number one factor to creating perfectly poached eggs is using high-quality, fresh eggs. I personally selected Nellie’s Free Range Eggs and purchased them the same day I made this dish. Fresh eggs will have tighter whites and keep their shape.
Eggs that have been sitting in your fridge will have noticeably looser whites, meaning they’ll run throughout the water as they begin to boil. I also like to go a step farther and purchase Certified Humane eggs. Knowing that Nellie’s eggs are coming from healthy hens is just another reason it’s the brand I reach for in the egg aisle. And because they’re free range, I know that my eggs will have firm, flavorful yolks and consistently thick egg whites due to the diet of the free range hens.
If you do not have time to run to the grocery store, 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.
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.
Chile Verde Eggs Benedict
GREEN CHILE HOLLANDAISE SAUCE:
- 4 Nellie’s 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
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
This post is in partnership with Nellie’s Free Range Eggs. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.