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).