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Looking for a delicious way to start your Sunday morning? Hatch Chile Eggs Benedict is the most requested breakfast in our house.  So much so, that my brother actually requested it twice on a recent visit.

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The Secret to My Sauce

What I am about to say may be shocking to my chef friends, but I stink at making hollandaise from scratch.  Although I am still trying to perfect this skill, it requires a special ability and I have a long way to go to master it.

With that said, my go to is the Knorr Hollandaise Sauce Mix.  There, I admitted it, yes, I use a packet mix to make this delicious breakfast treat.  The directions on the packet are a little mixed up in my opinion, so I will tell you how I make my sauce.

Thawed Hatch Chile Puree

 

Gather all Ingredients First

Making eggs Benedict has several different steps.  Getting everything ready before beginning to poach the eggs is the most important thing.  Timing is everything with this dish.  Sounds like a lot of different things to be doing, but after a few tries, I know you will be making it like a pro!

First, get the saucepan ready for poaching the eggs.  Fill it with water and add some white vinegar.  Start heating the water on medium to high heat.  Get at least a teaspoon of vinegar in the water.  Don’t stress over this, it’s the easy part! The water should be a simmer, not a boil, so make sure to check that before dropping in your eggs.

Next, get the English muffins out and cut them to split them.  I normally hand split these if I am eating them for breakfast, so the butter can get into all of the nooks and crannies. However, for eggs Benedict, it’s good to have a flat surface for the ham to keep the poached egg from sliding off.  I digress, anyhow, continuing on.

Once the muffins are sliced, lay them on a cookie sheet so they will be ready to toast in the oven. This makes all the difference when you are serving a larger group.  When it is just my hubby and me eating them, I slide them into my toaster oven directly on the rack.

Is Your Mouth Watering Yet?

Get the ham slices ready.  There are many varieties of ham used in Eggs Benedict, but the most common one is Canadian Bacon. As a matter of preference and taste, we use ham off the bone or sliced ham.  But again, it can vary depending on your individual preference. Just make sure it is ready when you need to start plating.

Moving on, crack all of the eggs into a small bowl.  If there are a lot of people, have two separate pans going, and add a couple extra eggs, in case one gets pushed to the bottom or over cooks. Also, get a slotted spoon out and have a plate ready to place the poached eggs on.  Being prepared is a must when poaching eggs.

At this point, the sauce packet and ingredients are out and ready to go.  This includes my frozen Hatch Chile puree cubes that are thawed in the microwave for 30 seconds or more if needed. No Hatch Chilies, do not despair, many types of canned Hatch Chilies can be found at the supermarket especially since they have become more popular.  Take a look at my article on preparing Hatch Chilies, so you can have them on hand in the future. The flavor is so amazing!

Let’s Get This Party Started

Fortunately, this sauce is a little more forgiving than the real deal, so the first thing I do is get the sauce going.  As I said earlier, I do not follow the package directions because it makes the sauce lumpy.

Melt the butter in a saucepan at low heat, making sure not to burn it.  Typically, I let the butter get to where it is just a sliver and add the mix.  Whisk the mix and butter together to remove any clumps.  Think of making a roux, like you do with gravy. A roux is a mixture of flour and liquid that is cooked to a smooth consistency. It is often used to thicken a sauce or gravy so it will be smooth and creamy.

Making the Roux

Once combined, add the milk and stir continuously, until the mixture thickens.  Stirring will also keep the sauce from burning on the bottom.

Once the sauce is nice and thick, add in the Hatch Chile puree and stir to combine. I typically take it off the heat and set it on a back burner until my eggs are ready.  Then, I simply warm up the sauce before plating.

The Sauce is Done and Ready to Go

Tornado Vortex is Key

This is where the fun starts.  Take a whisk and stir the water until you have a mini tornado vortex and pour the eggs into the center.  The swirling water allows to eggs to be wrapped up in a nice little pouch – or poach?

Poaching the eggs this way make them look absolutely beautiful. Leave them alone and let them get happy.

Sometimes white foam builds up on the surface, so simply scoop it out with the slotted spoon and discard it.

White Foam

Discard this White Foam!

Once I drop the eggs, I set my timer for 3 ½ minutes and add the English muffins to the toaster or oven. Typically, it takes about 2-3 minutes at 350 to toast, but keep a careful eye on them, as all ovens are different. Also, I will warm my ham briefly, either in the oven, or toaster, so it won’t be cold when I put the poached eggs on it.

Now, take the muffins out of the oven. Then when the timer goes off, start taking the eggs out, one at a time placing them on the plate.  The eggs will be watery, and look jittery, but trust me they are cooked to perfection.

Using a paper towel is a great way to mop up any excess liquid on the egg plate. This will help to keep the water from getting in the sauce.

Let The Plating Commence

Starting with the English muffins, place two muffins on a plate,  topping each one with ham and a poached egg.

Then, pour the warmed sauce over the top or use a ladle to spoon it over the top.

Mine get completely covered, since I am a sauce lover.  But, some folks just like a little sauce, just make it the way you prefer.

Enjoy!

Sherri