Description
Chilaquiles Eggs Benedict is a bold and flavorful fusion of Mexican chilaquiles and classic Eggs Benedict. This dish features crispy tortillas soaked in a zesty tomato-green chili sauce, layered with tender beef barbacoa, topped with perfectly poached eggs, and drizzled with a creamy green chili hollandaise. It’s an indulgent and impressive brunch recipe that will wow your guests!
Ingredients
For the Chilaquiles Base
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chilies
- 12 (6-inch) corn tortillas
- 1 cup Mexican four-cheese blend
For the Green Chili Hollandaise
- 2 egg yolks
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- 1/4 cup warm melted butter
- 1 cup green chili sauce (mild green enchilada sauce works well)
For the Eggs Benedict
- 4 poached eggs
- 2 cups warm beef barbacoa (see Slow Cooker Beef Barbacoa Recipe)
- Freshly ground black pepper
- Chopped fresh parsley for garnish
Instructions
Prepare the Chilaquiles Base
- Preheat the oven to 400°F (200°C).
- Blend the sauce: In a food processor, pulse the fire-roasted diced tomatoes with green chilies until slightly chunky.
- Layer the tortillas: Lightly grease an 8×10-inch baking dish. Place 4 corn tortillas on the bottom, ensuring full coverage.
- Add sauce and cheese: Spread one-third of the tomato mixture over the tortillas and sprinkle with one-third of the cheese.
- Repeat the layering process two more times, finishing with cheese on top.
- Bake for 10 minutes, or until the cheese is melted and the sauce has soaked into the tortillas. Let cool slightly.
Prepare the Green Chili Hollandaise
- In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and cayenne pepper.
- Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture doubles in volume.
- Remove from heat and slowly drizzle in the warm melted butter, whisking constantly until emulsified.
- Stir in the warm green chili sauce until well combined. Keep warm.
Assemble the Eggs Benedict
- Cut the chilaquiles base into four equal portions.
- Place each portion on a serving plate.
- Top each with 1/2 cup of warm beef barbacoa.
- Place a poached egg on top of the barbacoa.
- Drizzle generously with the green chili hollandaise sauce.
- Garnish with freshly ground black pepper and chopped parsley.
Notes
- Make-Ahead Tips: You can prepare the chilaquiles base and barbacoa a day in advance and store them in the fridge.
- Hollandaise Sauce Tip: Keep warm over a water bath or in a thermos. If it thickens too much, whisk in a teaspoon of warm water or lemon juice.
- Egg Poaching Tip: For best results, add a little vinegar to the simmering water and gently swirl before adding eggs.
