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.
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.