Best 2 Green Chile Eggs Recipes

In the realm of breakfast and brunch dishes, green chile eggs stand out as a delectable and versatile culinary creation. Originating from the vibrant Southwestern region of the United States, this dish has captivated taste buds with its harmonious blend of flavors and textures. Our curated collection of green chile eggs recipes offers a diverse range of culinary experiences, catering to various dietary preferences and cooking styles. Whether you prefer the classic simplicity of traditional green chile eggs or crave a more adventurous fusion of flavors, our recipes will guide you in crafting a delectable dish that tantalizes the senses. From the traditional New Mexican-style green chile eggs to the unique vegetarian and vegan variations, each recipe promises a culinary journey that celebrates the versatility of this beloved dish.

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SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE

Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 large sweet potatoes
3 boneless, skinless chicken breasts
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle peppers
1 tablespoon honey
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
3 cups water
1 tablespoon white wine vinegar
4 eggs
Green Chile Hollandaise, recipe follows
3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
Pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped
1 stick unsalted butter, melted until foamy

Steps:

To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

GREEN CHILE EGGS

Green Chile Eggs image

Categories Sauce Egg Bake Vegetarian

Yield serves 2

Number Of Ingredients 10

Ingredients

Olive oil spray
1 medium sweet potato or yam, diced
1 1/2 cups meat-substitute crumbles
2/3 cup mild green chile sauce, or to taste
1/2 red bell pepper, cored, seeded, and diced
1/2 green bell pepper, cored, seeded, and diced
3 to 5 mushrooms, sliced
1/4 head cauliflower, cut into bite-size florets (about 2 cups)
6 large eggs
1/8 teaspoon sea salt

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Spread the sweet potato in a thick layer. Cover with the meat substitute. Spoon 1/3 cup of the green chile sauce on top.
Scatter the bell peppers and mushrooms into the pot. Add the cauliflower. Spread the rest of the chile sauce on top.
In a medium bowl, whisk the eggs with the salt. Pour the mixture evenly over all.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Calories: 442
Protein: 39g
Carbohydrates: 36g
Fat: 16g
Cholesterol: 639mg
Sodium: 734mg
Fiber: 9g

Tips:

Fresh Green Chiles: For the best flavor, use fresh green chiles. If you can't find fresh green chiles, you can substitute canned green chiles, but fresh is always best.
Roasting the Green Chiles: Roasting the green chiles brings out their flavor and gives them a slightly smoky taste. You can roast the chiles in the oven or on the stovetop. If you're roasting them in the oven, preheat the oven to 400 degrees Fahrenheit and roast the chiles for 15-20 minutes, or until they're charred and blistered. If you're roasting them on the stovetop, heat a large skillet over medium heat and cook the chiles for 10-12 minutes, or until they're charred and blistered.
Chopping the Green Chiles: Once the green chiles are roasted, you need to chop them. You can chop them finely or coarsely, depending on your preference. If you're using a food processor, be careful not to over-process the chiles, or they'll become mushy.
Eggs: You can use any type of eggs for this recipe, but large eggs are the most common. If you're using extra-large eggs, you may need to adjust the amount of other ingredients in the recipe.
Cheese: You can use any type of cheese that you like for this recipe. Cheddar cheese, Monterey Jack cheese, and pepper Jack cheese are all popular choices.
Spices: You can add any spices that you like to this recipe. Common spices include salt, pepper, garlic powder, onion powder, and paprika.

Conclusion:

Green chile eggs are a delicious and easy-to-make breakfast dish. They're perfect for a quick and easy weeknight meal. With fresh green chiles, eggs, and cheese, this recipe is sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give green chile eggs a try!