Birria Eggs Benedict
A bold fusion of Mexican birria braised beef and classic eggs benedict topped with rich consomme hollandaise. This brunch showstopper combines two beloved dishes into one unforgettable plate.
Slow braised birria beef topped with poached eggs and a smoky consomme hollandaise.
Nutrition per serving
Ingredients
birria
eggs
hollandaise
base
poaching
seasoning
Instructions
Braise the birria beef
Toast dried chiles in a dry skillet for 1 minute per side then rehydrate in hot water for 15 minutes. Blend chiles with 1 cup water into a smooth paste. Sear the beef chuck in a Dutch oven until browned on all sides then add the chile paste and enough water to cover. Braise covered at 325 degrees F for 3 hours until the beef is fall apart tender. Reserve the consomme liquid.
Shred the beef
Remove the braised beef from the Dutch oven and shred it using two forks. Toss the shredded beef with a ladle of the reserved consomme to keep it moist and flavorful. Season with smoked paprika and additional salt if needed.
Make consomme hollandaise
Whisk egg yolks with 2 tablespoons of warm birria consomme in a heatproof bowl over a pot of barely simmering water. Whisk constantly until the mixture thickens and doubles in volume. Remove from heat and slowly drizzle in the melted butter while whisking continuously until a thick and glossy sauce forms.
Poach the eggs
Fill a wide saucepan with 3 inches of water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small cup then slide them one at a time into the simmering water. Poach for exactly 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assemble and serve
Place toasted brioche bun halves on plates. Top each with a generous portion of shredded birria beef followed by a poached egg. Spoon the consomme hollandaise liberally over each egg. Serve with a small bowl of extra consomme on the side for dipping.
Substitutions
Common mistakes
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