For the Eggs Benedict
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.