Hatch Chile Eggs Benedict
Looking for a delicious way to start your Sunday morning? Hatch Chili Eggs Benedict is the most requested breakfast in our house. Read on for more info.
Ingredients
- 1 package Knorr Brand Hollandaise Sauce Mix
- 1 cup Milk
- 1/4 cup Unsalted Butter
- 1/2 cup Hatch Chile Mixture, Pureed
- 1-2 tsp White Vinegar
- 8 Eggs
- 4 English Muffins sliced in Half
- 8 slices Canadian Bacon or Ham
Instructions
- Fill saucepan with water and vinegar. Heat to a simmer.
- Make the sauce by melting the butter, adding the Knorr sauce mix into the saucepan and whisk until combined and smooth. Add milk and continue to stir until the sauce is thickened. Add Hatch Chile puree, stir to combine and set aside.
- Slice english muffins and place on cookie sheet to toast in oven at 300 degrees.
- Crack all the eggs into a small bowl, being careful not to break the yolk.
- Slice Ham and have ready to warm prior to plating.
- When water is simmering (not boiling), stir in a circular pattern to create a funnel in the center. Pour the eggs into the funnel and set the timer for 3 1/2 minutes.
- Place Muffins in 350 degree oven and toast for 2-3 minutes. Also, warm ham either in oven or in a skillet. Reheat sauce.
- Use a slotted spoon to remove any foam from the egg pan. When timer goes off, remove eggs one at a time using a slotted spoon. Use a paper towel to mop up any liquid from the egg water before transferring to the plate.
- Plate using this order: muffin, ham, poached egg, sauce.
Notes
Hatch chiles can be purchased in the summer, peeled and pureed. If not available, canned hatch chiles can be substituted, but will need to be pureed in a blender before mixing into the sauce.