Chile con Limon Cali-Baja Eggs Benedict

Directions

1. Bake bacon at 425° for 20 minutes on a sheet tray with a rack on it turn bacon over and cook for an additional 5 minutes. Set aside.

2. Still at 425° roast your tomatillo sauce ingredients and poblanos for 30 minutes.

3. Remove the poblanos and set aside. Blend the rest of the ingredients then pass through a sieve into a mixing bowl. Season with salt and pepper and set aside.

4. In a small pan on medium high heat, fill with a 1/4 C of oil. Get the oil to 350°, then add flour tortilla and fry each side until golden brown. Set aside.

5. For poached eggs, in a small pot fill half way with water and bring to a boil. While it's coming to a boil, crack your eggs one at a time and separate the liquidity whites of the egg through a sieve. Once to a boil bring the heat to low drop in 1Tbsp of vinegar and create a water vortex with a spoon in the pot and drop your egg in and cook for 3 minutes. Remove poached egg with a slotted spoon. Repeat process with second egg.
6. Remove your seeds, stems and waxing skin from the poblano and open to lay flat.
7. Once you top your egg you'll want to make your hollandaise sauce.
8. Now lets build our benedict from bottom up: fried tortilla, poblano, bacon (3 per tortilla) slices, egg, hollandaise, cilantro, micro greens and pickled jalapenos.
9. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
10. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds.
11. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Pour over benedict stack and serve immediately.