Eggs Benedict Nachos

Eggs Benedict Nachos

It’s so funny, every time I write a cookbook about a single topic, as I finish writing, I think I really exhausted the topic and used up all of my ideas. Then when the book is about to release, a ton of new ideas come flooding to my brain! I thought of this benedict nachos a few weeks ago, but I couldn’t decide if I wanted to add chips to a classic benedict, or put benedict flavors on a pile of chips. Finally after chatting through the options with Georgina, she helped me come up with the idea of using the English muffins as chips, along with regular chips, in a big ol’ pile of benedict goodness.

The English muffin “chips” were toasted on both sides to get a little crispy, but I kept them soft in the center.

Fry up a little ham. I use rosemary for most of my ham needs, but Canadian bacon would probably be more classic for this.

Poach the eggs, then cut them up into about 6 pieces per egg so they can distribute evenly over the nachos.

Hollandaise is the last thing to make!

Beautiful delicious hollandaise.

Pile up the chips and “chips”

Cheese sauce first, then ham, then eggs, then hollandaise. Then paprika cause you fancy.

I MEAN COME ON. This one was tough for me to not just eat the whole plate and have a lie down at 11 am on a Monday. Incredible.

Eggs Benedict Nachos

Tortilla chips and English muffins make up the base of this nacho pile topped with ham, poached eggs, cheese sauce, and of course hollandaise.
Prep Time30 mins
Cook Time15 mins
Servings: 4 people


  • 5 english muffins split with a fork, and cut in half
  • 6 oz sliced ham
  • 3 eggs
  • paprika

cheese sauce

  • 4 oz evaporated milk
  • 1/2 tablespoon cornstarch
  • 1 cup jack cheese


  • 3 egg yolks
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce
  • 1/2 cup butter


  • After spitting the muffins, cut them into half moon shapes. Spread on a baking sheet, and broil to brown, flip and repeat so they are crispy and a little dried out, but still soft in the center.
  • Cut the ham and sauté it in a skillet for about 5 minutes to lightly brown.
  • Make the cheese sauce – Whisk the cornstarch into the milk until there are no lumps. Bring it to a simmer, stirring constantly as it thickens. Remove from heat and stir in the cheese until combined. It should melt with residual heat, but if you need a little more heat, you can turn it on low, just be careful not to overheat.
  • Make the hollandaise – Melt the butter in the microwave. You want the butter to be very hot. Whisk together the egg yolks, mustard, lemon, and hot sauce. Continue to whisk as you slowly drizzle in the piping hot butter. Add the butter as slowly as you can, whisking aggressively, until all the butter is incorporated.
  • Bring a pot of water to a simmer. Crack the eggs into a mesh sieve one at a time, allowing the looser egg white layer to drip through. Dip the sieve into the boiling water and shake the egg off the sieve. Repeat with the remaining eggs. Cook until the yolks are medium – mostly solid but soft. Chop the eggs up into about 6 pieces per egg.
  • Form the nachos – layer the muffins and chips on a serving platter and pour on the cheese first, then the ham, then the eggs, and finally the hollandaise. Top with paprika.

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