Cali-Baja Eggs Benedict
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Modern American
Servings
2 servings
Prep Time
1 hour
Cook Time
15 minutes
Chef Tony uses that Hollandaise Mother Sauce base to make a Cali-Baja-inspired Eggs Benedict that hit on so many flavor and texture levels.
We amp up that traditional hollandaise sauce with our Black & Bleu Hot Sauce and Chile con Limon blend for that tangy-heat kick.
Check out more of Chef Tony's recipes over on Youtube.
Author: Chef Tony Reed
Ingredients
- 2 poached eggs
- 2 tortillas, flour (8") fried
- 2 Poblano Peppers
- Micro greens as garnish
- Cilantro as garnish
- 6 slices Bacon
- 2 lb tomatillos
- 8 garlic cloves
- 1 onion, quartered
- 6 egg yolk
- 12 fl oz clarified butter or melted butter unsalted
- 2 Tbsp Lemon Juice
- Salt to taste
-
Spiceology Black & Bleu Hot Sauce to taste
-
Spiceology Chile Con Limon blend to taste
Tomatillo Sauce
Hollandaise Sauce
Directions
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.
Still at 425° roast your tomatillo sauce ingredients and poblanos for 30 minutes.
- 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.
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.
- 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.
- Remove your seeds, stems and waxing skin from the poblano and open to lay flat.
- Now lets build our benedict from bottom up: fried tortilla, poblano, bacon (3 per tortilla) slices, egg, hollandaise, cilantro, micro greens and pickled jalapenos.
- Once you top your egg you'll want to make your hollandaise sauce.
- Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds.
- 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.
