Eggs Benedict Nachos
Indulge in the ultimate brunch mashup- Eggs Benedict Nachos! This unique fusion of two beloved dishes is a brunch lover’s dream come true. The richness of perfectly poached eggs, silky hollandaise AND cheese sauce, ham, and a sprinkle of paprika, all on a bed of crunchy tortilla chips and English muffins! The combination of textures and flavors is amazing! Whether you’re a fan of classic Eggs Benedict or a lover of nachos, this is best of both worlds. An ideal choice for a lazy Sunday brunch or a late-night indulgence.
Where did the idea of Eggs Benedict Nachos come from?
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 love eggs benedict so much and once the idea of using English muffins as “chips” came into my head, I got so excited to make this!
Buy my Cookbook- Nachos For Dinner!
To chip or not to chip
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.
Gathering all the toppings for Eggs Benedict Nachos
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 eggs benedict nachos.
Hollandaise is the last thing to make! Don’t be afraid of making hollandaise sauce, it’s not as hard as you might think.
Hollandaise tips
- I use a simple recipe where you pour hot butter over egg yolks, mustard, lemon juice, and hot sauce while whisking.
- Make sure you bour the butter as slowly as you possibly can while whisking constantly.
- Make sure the butter is at boiling temperature and not just melted.
- After you make the sauce, it’s important to keep it warm. I like to do this in a double boiler that is warm but not on.
- Just make the sauce in a large bowl, bring a small pot of water to a simmer then remove from heat. Place the sauce bowl on top of the warm pot of water. Whisk it every 5 minutes or so until ready to use on the eggs benedict nachos!
- you can find more info about making quick and easy hollandaise here!
Beautiful delicious hollandaise.
Lets build the Eggs Benedict Nachos
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.
Looking for more creative brunch ideas?
try my pork belly burnt end benny, everything bagel cheesecake, red curry chilaquiles, or cornmeal pancakes with breakfast chili.
Variations on Eggs Benedict Nachos
If you wanted to do bacon or sausage instead of ham, be my guest! Why not all 3?
It might be easier to soft boil the eggs instead of poaching them, but that is up to you.
You could do this with just chips, or just English muffins. I really liked it with both. If you left out the cheese sauce and chips, it would be a more true eggs benedict flavor, but I liked the mash-up aspect.
Eggs Benedict Nachos
Equipment
Ingredients
- 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
Hollandaise
- 3 egg yolks
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
- 1/2 cup butter
Instructions
- 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.
Years ago I “invented” peanut butter banana bread, google searched it and found out someone else did it first.
Tonight I “invented” eggs Benny nachos, (so of course I had to google it) and found your recipe.
My recipe is actually quite different (thankfully), but yours looks awesome! I will most definitely try this!
That same thing happens to me all the time! haha it’s always a real win when the thing doesn’t exist though. I only beat you by a year and a half