Green Chile Eggs Benedict
For the Base:
- 1 jar Wild Moon Red Salsa
- 12 corn tortillas (Street taco size)
- 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 green chili sauce
For the Eggs Benedict:
- 4 eggs, poached
- 2 cups Shredded beef, warm
- Freshly ground pepper
- Pico De Gallo for Garnish
- Queso Fresco for Garnish
Pico De Gallo
- 1 red onion, small diced
- 1 bunch cilantro
- Cumin to taste
- Salt and pepper to taste
- Lemon juice
- Cilantro Olive Oil enough to coat the mix
Preheat oven to 400°F.
Place Red Moon Salsa in a food processor and pulse chop a few times until the tomatoes are not chunky anymore. But do not puree them.
Spray a baking sheet with Duck Fat 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 salsa 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.
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. Add the warm green chili sauce and stir until blend.
Poach 4 eggs.
Prepare four serving plates and place two pieces of the base on each plate.
To assemble the Eggs Benedict, top each base with ¼ cup beef then layer them on top of each other topped off by a poached egg. Drizzle with green chili hollandaise. Garnish with Pico de Gallo and Queso Fresco or Salsa of your choice.