CHILE VERDE AND EGGS RECIPES

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CHILE VERDE EGGS BENEDICT RECIPE | NELLIE'S FREE RANGE



Chile Verde Eggs Benedict Recipe | Nellie's Free Range image

Eggs Benedict is all about that runny yolk and rich, buttery hollandaise, and this spicy twist on the classic American breakfast staple is no different Instead of English muffins, the poached eggs sit atop stacks of crispy and golden corn tortillas, and it's all finished off with a generous drizzle of roasted green chile hollandaise sauce and bright pico de gallo

Provided by Muy Bueno Cookbook

Prep Time 00:10:00

Cook Time 00:30:00

Yield 4 servings

Number Of Ingredients 11

4 Nellie’s Free Range Eggs, yolks only
1 tablespoon freshly squeezed lemon juice
1/2 cup (1 stick) Nellie's Free Range Unsalted Butter, melted
1 Anaheim or Hatch Chile, roasted, peeled, and diced
Salt to taste
1 tablespoon vinegar (white distilled or apple cider)
12 small corn tortillas, lightly fried
4 Nellie’s Free Range Eggs
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Pico de gallo (optional)

Steps:

  • In a stainless steel bowl or the top portion of a double boiler, vigorously whisk the egg yolks and lemon juice together until the mixture thickens and doubles in volume.
  • Place the bowl or double boiler over a saucepan of simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly, taking care not to let the eggs get so hot that they begin to scramble.
  • Slowly drizzle the melted butter into the yolk mixture and continue to whisk until the sauce thickens and doubles in volume.
  • Remove hollandaise sauce from heat. Whisk in salt and diced chile. Cover and place in a warm spot until ready to use for the eggs Benedict.
  • Fill a pot with 3-4 inches of water. Add vinegar and stir to combine. Bring water to a boil, then reduce to a gentle simmer.
  • While water simmers, place the eggs, one at a time, into a fine mesh sieve to strain out any loose or watery whites. Place strained eggs into small, separate bowls or ramekins.
  • Using a spatula or chopstick, stir the simmering water to create a vortex. While water is still moving, gently place 1 egg into the pot, taking care not to break it. Cook for 3 minutes, or until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. Repeat with remaining eggs.
  • Divide lightly fried corn tortillas among 4 plates and stack, followed by a poached egg. Season with salt, pepper, and cayenne to taste. Spoon hollandaise sauce over the eggs and garnish with pico de gallo, if desired.

VERDE CHILAQUILES WITH EGGS | ALLRECIPES



Verde Chilaquiles with Eggs | Allrecipes image

What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.

Provided by Allrecipes Magazine

Categories     Breakfast and Brunch    Meat and Seafood    Chicken

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1?½ cups thinly sliced red onion
1 jalapeno pepper, seeded and minced
2 (16 ounce) jars salsa verde
1 pound shredded cooked skinless, boneless chicken breast
1 (10 ounce) bag tortilla chips
1 (2.25 ounce) can sliced black olives, drained
¼ cup chopped fresh cilantro
8 eggs
1 dash salt
1 dash ground black pepper
½ cup crumbled cotija cheese
4 radishes, sliced, or to taste
1 avocado, sliced, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
  • Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
  • Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

Nutrition Facts : Calories 469.6 calories, CarbohydrateContent 35.2 g, CholesterolContent 237.2 mg, FatContent 24.3 g, FiberContent 4.2 g, ProteinContent 27 g, SaturatedFatContent 5.7 g, SodiumContent 838.7 mg, SugarContent 5.1 g

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