This is a unique Eggs Benedict recipe with slow cooked barbacoa and a green chili hollandaise served on a chilaquiles base.
I received this eggs benedict recipe in my inbox the other day and it’s from Snooze, an A.M. Eatery, a restaurant that serves great breakfast and lunch. The recipe sounds so amazing that it made me want to go to Snooze and order the dish right away. Honestly, for a home cook, a fancy dish like this takes too much effort. I was debating if I wanted to give it a try since there are so many steps in the recipe. You know I prefer simple recipes.
However, when I realized that this recipe calls for barbacoa beef and pico de gallo for serving, my eyes widened. You know what? I had a ton of leftover barbacoa beef and some peach pico de gallo in the fridge because these are my staple weekly meal prep dishes.
All of sudden, the eggs benedict recipe seems to be manageable. So I did it and O.M.G. I am so happy I made it.
Down south, we are interested in two important options for brunch: tacos and BBQ. Thanks to Snooze, the Chilaquiles Benedict combines the best of both worlds! The brunch dish is made with barbacoa beef over a stack of ranchero-sauced tortillas, melted cheese, topped with cage-free eggs, roasted poblano hollandaise, pico de gallo, and cotija cheese.
The highlight of this recipe is totally the chilaquiles base, in my opinion. Instead of using ranchero sauce, I crack opened a can of fire roasted tomatoes with green chili and pulse chopped them in a food processor to make things easy.
I am telling you that the chilaquiles base itself can be a stand-alone dish. When it’s topped with beef barbacoa and poached eggs, plus a green chili hollandaise, the completed dish is absolutely wonderful.
Without further ado, check out the recipe below. This is another leftover barbacoa turned into a fantastic new meal.
I wish I could make this on Mother’s Day for my mom but she is in China. If you make this eggs benedict recipe for your mom on that special day, be sure to let me know how she likes it in the comments below. I’ll tell my mom about it. I think that will make her very happy. 🙂Print
Eggs Benedict with slow cooked barbacoa and a green chili hollandaise served on a chilaquiles base.
For the Chilaquiles Base:
- 1 (14.5-oz) can fire roasted diced tomato with green chili
- 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
- 1 pinch cayenne pepper
- 1/4 cup melted butter, warm
- 1 cup your favorite green chili sauce (I used a mild green enchilada sauce)
For the Eggs Benedict:
- 4 eggs, poached
- 2 cups beef barbacoa, warm (Click here for the recipe.)
- Freshly ground pepper
- Chopped fresh parsley for garnishing
- Preheat oven to 400°F.
- Place fire roasted diced tomatoes with green chili in a food processor and pulse chop a few times until the tomatoes are not chunky anymore. But do not puree them.
- Spray a 8X10″ baking sheet with cooking oil and line it with 4 corn tortillas, ensuring that there are no gaps.
- Spread 1/3 of the tomatoes and chili mixture on the tortillas and add 1/3 cup cheese. Repeat the process until all the chilaquiles base ingredients are used.
- Bake for 10 minutes or until the cheese has completely melted and the tomato and chili mixture has soaked into the tortillas. Let cool.
- While the chilaquiles base is in the oven, start making the Hollandaise sauce by combining the egg yolks, lemon juice, salt and cayenne pepper. Whisk over double boiler until doubled in volume. If you don’t have a double boiler (I don’t), you can do this in a porcelain bowl over a medium sauce pan with a bit simmering water. Keep your heat moderate to avoid curdling the yolks.
- Remove from heat and slowly drizzle the warm melted butter in as you whisk until all butter has been incorporated in the sauce (if the butter is added too fast, the sauce will break). Adjust seasoning if desired.
- Keep the sauce in a warm place at approximately 150°F. I kept mine over the saucepan with low heat on. Add the warm green chili sauce and stir until blend.
- Poach 4 eggs and place them in cold water to stop them from cooking.
- Cut the chilaquiles base into 4 circles with a biscuit cutter. If you don’t have a biscuit cutter, just cut it into 4 squares with a knife. Prepare two serving plates and place two pieces of the base on each plate.
- To assemble the Eggs Benedict, top each base with 1/2 cup barbacoa, followed by a poached egg. Drizzle with green chili hollandaise. Repeat to finish the other three Eggs Benedict.
- Sprinkle with freshly ground pepper and chopped fresh parsley. Serve with your favorite pico de gallo. (Click here for the recipe).
Recipe partially adapted from Snooze, an A.M. Eatery.
- Serving Size: 1
- Calories: 939
- Sugar: 5.4g
- Sodium: 1990.5mg
- Fat: 52.7g
- Saturated Fat: 26.5g
- Trans Fat: 1g
- Carbohydrates: 79.2g
- Fiber: 11.9g
- Protein: 43g
- Cholesterol: 653.7mg