New Mexican Eggs Benedict

Ingredients

While the original Eggs Benedict features English muffins, Canadian bacon, and hollandaise sauce, our New Mexican adaptation replaces these ingredients with corn tortillas, chorizo, and a zesty green chile hollandaise sauce. This fusion of flavors adds a spicy kick and a touch of Southwestern flair to the dish. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 corn tortillas 4 corn tortillas
• 8 large eggs 8 large eggs
• 1 cup (240ml) chorizo, cooked and crumbled 1 cup (240ml) chorizo, cooked and crumbled
• 1 cup (240ml) green chile hollandaise sauce (see recipe below) 1 cup (240ml) green chile hollandaise sauce (see recipe below)
• 1/4 cup (60ml) chopped fresh cilantro, for garnish 1/4 cup (60ml) chopped fresh cilantro, for garnish
• Salt and pepper to taste Salt and pepper to taste
• Green Chile Hollandaise Sauce: Green Chile Hollandaise Sauce:
• 3 egg yolks 3 egg yolks
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1/2 cup (120ml) melted butter 1/2 cup (120ml) melted butter
• 2 tablespoons (30ml) roasted and peeled green chiles, finely chopped 2 tablespoons (30ml) roasted and peeled green chiles, finely chopped
• Salt to taste Salt to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 10g)
• Carbohydrates: 17g (Sugar: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Warm the corn tortillas in a dry skillet over medium heat until pliable. Set aside and keep warm.
3. 3.
   In a separate skillet, fry the chorizo until cooked through. Remove from heat and set aside.
4. 4.
   To make the green chile hollandaise sauce, whisk the egg yolks and lime juice together in a heatproof bowl. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
5. 5.
   Slowly drizzle in the melted butter while whisking constantly until the sauce thickens.
6. 6.
   Stir in the chopped green chiles and season with salt to taste. Keep warm.
7. 7.
   Fill a large saucepan with water and bring to a gentle simmer. Add a splash of vinegar to the water.
8. 8.
   Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
9. 9.
   Remove the poached eggs from the water using a slotted spoon and drain on a paper towel.
10. 10.
    To assemble, place a warm corn tortilla on a plate. Top with a spoonful of cooked chorizo, followed by a poached egg. Drizzle the green chile hollandaise sauce over the top.
11. 11.
    Garnish with chopped cilantro and season with salt and pepper to taste.

Treat your ingredients with care...

• Corn tortillas — Warm them in a skillet to make them more pliable and easier to work with.
• Chorizo — Cook it until it is fully cooked and crumbled before using it as a topping.
• Green chiles — Roast and peel them before finely chopping and adding them to the hollandaise sauce for a smoky flavor.

Tips & Tricks

• For a spicier kick, add more green chiles to the hollandaise sauce.
• If you prefer a milder flavor, remove the seeds from the green chiles before chopping.
• To save time, you can prepare the green chile hollandaise sauce in advance and reheat it gently before serving.
• Serve with a side of refried beans and avocado slices for a complete New Mexican breakfast experience.
• If you can't find chorizo, you can substitute it with cooked and crumbled breakfast sausage or bacon.

Serving advice

Serve the New Mexican Eggs Benedict hot, garnished with chopped cilantro. The combination of flavors and textures is best enjoyed when the dish is freshly prepared.

Presentation advice

Arrange the New Mexican Eggs Benedict on a plate with the vibrant green chile hollandaise sauce drizzled over the top. Garnish with a sprinkle of chopped cilantro for a pop of color.