Chilaquiles Eggs Benedict
Chilaquiles Eggs Benedict is a bold, brunch-style dish that layers comfort and freshness in every bite. Tender baked tortillas are stacked with fire-roasted tomatoes and melted cheddar, creating a rich, savory base with just a hint of heat. Creamy enchilada hollandaise adds a silky, tangy finish that ties everything together. Topped with a perfectly poached egg, avocado, radishes, and pico de gallo, it’s a vibrant, satisfying dish built for a special breakfast or weekend brunch.
Recipe - Sweetwater #117
Chilaquiles Eggs Benedict
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
12 (6-inch) corn tortillas
1 (14.5 oz) can fire-roasted diced tomatoes with green chiles, lightly drained
1 1/2 cups cheddar cheese, shredded
3 large egg yolks
1 Tbs fresh lemon juice
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup green enchilada sauce
2 avocados, pitted and sliced
1/4 cup sliced radishes
4 eggs, poached
1/4 cup pico de gallo
black pepper, for garnish
fresh cilantro, for garnish
Directions
- Preheat the oven to 400° F. Spray an 8 x 8 baking pan with cooking spray. Cut the tortillas into 4-inch by 4-inch squares. Place 4 tortillas in the bottom of the pan to cover. Top with one-third of the tomatoes. Sprinkle with 1/2 cup of cheese. Repeat the layers two more times. Bake for about 15 minutes until the cheese is melted and the tortillas have softened. Let cool slightly.
- In a heatproof bowl, whisk together the egg yolks, lemon juice and salt until slightly thickened. Set the bowl over a saucepan with about 2 inches of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly while slowly streaming in the melted butter until the sauce thickens. Reduce the heat as needed to prevent scrambling the eggs. Stir in the enchilada sauce. Cover, and keep warm.
- Cut the baked tortillas into 4 portions, and transfer to plates. Top each serving with sliced avocado, radishes, a poached egg and pico de gallo. Drizzle with the enchilada hollandaise. Finish with black pepper and fresh cilantro.
Nutritional Information
Per Serving: Calories: 820, Fat: 61 g (28 g Saturated Fat), Cholesterol: 420 mg, Sodium: 1,140 mg, Carbohydrates: 49 g, Fiber: 11 g, Protein: 25 g
30 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 400° F. Spray an 8 x 8 baking pan with cooking spray. Cut the tortillas into 4-inch by 4-inch squares. Place 4 tortillas in the bottom of the pan to cover. Top with one-third of the tomatoes. Sprinkle with 1/2 cup of cheese. Repeat the layers two more times. Bake for about 15 minutes until the cheese is melted and the tortillas have softened. Let cool slightly.
- In a heatproof bowl, whisk together the egg yolks, lemon juice and salt until slightly thickened. Set the bowl over a saucepan with about 2 inches of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly while slowly streaming in the melted butter until the sauce thickens. Reduce the heat as needed to prevent scrambling the eggs. Stir in the enchilada sauce. Cover, and keep warm.
- Cut the baked tortillas into 4 portions, and transfer to plates. Top each serving with sliced avocado, radishes, a poached egg and pico de gallo. Drizzle with the enchilada hollandaise. Finish with black pepper and fresh cilantro.