BreakfastHardFree

Chilaquiles with Eggs Benedict

Name: Chilaquiles with Eggs Benedict
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Serrano chilli (2 pieces); 200 g Corn totopos (or fried tortilla chips); 1 tbsp White vinegar (for poaching); 6 Large eggs (4 to poach + 2 for hollandaise); 50 g Soured cream and fresh cheese (to serve); 0.5 White onion (half); 300 g Tomatillos (for green sauce); 150 g Unsalted butter; 1 limon Lemon juice; 15 g Fresh coriander; 2 Chipotle chilli in adobo (for hollandaise)

50 min (20 prep + 30 cook) Hard 2 servings Fusion

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Chilaquiles in green sauce topped with poached eggs and chipotle hollandaise, Mexican fusion brunch dish.

About this recipe

Chilaquiles with Eggs Benedict is the most daring fusion in modern brunch: a base of green or red sauce chilaquiles, crispy yet tender, crowned with poached eggs and a chipotle hollandaise instead of the classic butter and lemon hollandaise. The result is sumptuous, creamy, smoky and mildly spicy. It brings together the comfort of Mexican chilaquiles with the elegance of Eggs Benedict, two brunch icons from their respective cultures united by the runny yolk that flows over the green sauce.

History & Origin

Chilaquiles are one of the oldest Mexican breakfasts, mentioned in 19th-century recipe books and likely with pre-Hispanic roots in making use of maize and salsas. Eggs Benedict, meanwhile, originated in New York in the 1890s at the Waldorf Hotel, when a financier named Lemuel Benedict asked the chef for a personalised creation. The fusion of both dishes emerged in upscale brunch restaurants in Mexico City, Los Angeles and London around 2018-2020, when the Mexican brunch movement experimented with classic French culinary techniques applied to Mexican ingredients and preparations. The chipotle hollandaise is the key element that bridges the two worlds: the classic egg yolk and butter emulsion with Mexico's most representative smoked chilli.

Estimated cost

£10.50

Total cost

£5.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

620

Calories

24g

Protein

38g

Carbohydrates

44g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Blend the raw tomatillos (or cooked 5 min in water), serrano chilli, onion and coriander. Fry the sauce in a pan with a little oil for 2 min, add chicken stock or water, season with salt.
💡 For a milder sauce, boil the tomatillos before blending.
2
Add the totopos to the hot green sauce and quickly mix so they absorb the sauce but retain some texture. They should be al dente, not soggy. Remove from heat.
💡 The secret of good chilaquiles is timing: 1-2 minutes in the sauce, no more.
3
Prepare the chipotle hollandaise: whisk 2 egg yolks with lemon juice in a bowl over hot water (bain-marie) until tripled in volume. Incorporate the clarified butter in a thin stream while whisking constantly. Blend the chipotles and add them. Season.
💡 If the hollandaise splits, add a tablespoon of cold water and whisk vigorously.
4
Poach the 4 eggs: bring water with vinegar to a gentle simmer. Create a whirlpool with a spoon and drop the egg into the centre. Cook for 3 minutes for a runny yolk. Remove with a slotted spoon and drain.
💡 Use very fresh eggs - the fresher they are, the better shape they hold when poaching.
5
Serve the chilaquiles in deep plates. Place 2 poached eggs on each plate. Pour the chipotle hollandaise generously over the top. Garnish with soured cream, crumbled fresh cheese and coriander.
💡 Serve immediately - chilaquiles wait for no one.