I love taking fresh ingredients and making them shine.
That is exactly what this Roasted Habanero Hollandaise sauce does with these breakfast tacos.
While allowing all of the ingredients to play their part, the hash browns, the eggs, the fresh pico and cilantro, you have this sauce that ties it all together. Its spice is not over powering, well unless you want it to be, and the heat was present with only a slight burn. It is just the perfect balance.
Now I am not a huge hollandaise sauce fan, but paired with some roasted habanero I could be convinced to eat this every morning, noon and night.
Enjoy my take on hollandaise sauce, trust me this is worth trying.
Breakfast Tacos with Roasted Habanero Hollandaise - Fresh bold ingredients that add a little spice to your average breakfast tacos.
- 2 tablespoons olive oil
- 12 eggs
- 4 egg yolks
- 4 habanero peppers
- 1 tablespoon of freshly squeezed lemon juice
- ½ cup butter
- 10-12 soft corn tortillas
- Handful fresh cilantro
- ¾ cup of Cojita cheese, grated
- 2 Russet potatoes, peeled and shredded
- Salt and pepper, to taste
- 1 cup fresh pico or salsa
Set oven to a low broil. Place the 4 habanero peppers in a small 8x8 pan, place in oven and let them broil until roasted on each side. Takes about 4-5 minutes. Remove from oven immediately place in a small bowl and wrap tightly with plastic wrap. After sitting for a 10 minutes, uncover bowl and peel skin off of the peppers, remove seeds and finely chop, set aside.
Melt the ½ cup of butter either on the stove top of microwave. Once butter is completely melted add diced peppers and let it sit at room temp for 30 to an hour, until the butter starts to harden.
At this time, make the hash browns. Using 2 tablespoons of olive oil, heat a medium pan over medium to high heat, add shredded potatoes and season with salt and pepper. Once they start to become a golden brown on the bottom side, about 4 minutes, flip over and cook until golden brown, another 3-4 minutes. Set aside.
Prepare tacos. Layout the corn tortillas, layer hash brown on top, then set aside.
Make hollandaise sauce.
Melt butter and pour through a mesh strainer to remove the habanero pepper. Prepare a sauce pan with water, and let it come to a slight simmer. Whisk 4 egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. While making sure the eggs do not get too hot, as you do not want to scramble your eggs. Continue to whisk vigorously. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in a pinch of salt. Test at this point to see if you would like to mix in a couple of pieces of the habanero peppers that you strained. I added a pinch to add some more heat. A pinch was plenty. Cover and place in a warm spot until ready to use for the tacos. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Prepare eggs. My husband likes poached, our son, Madden likes over easy and the rest of us love scrambled. You can prepare them anyway. Make eggs, if you do scrambled make a dozen for about 10 tacos, otherwise make one egg per taco, of course, if you like more eggs then go on and add another. Make it your own.
Make tacos. Place eggs on top of hash browns, drizzle with hollandaise sauce, and top with Cojita cheese, a tablespoon of salsa or pico, then finish off with cilantro. Immediately serve.
Family review: Everyone loved this! Our favorite part, is it tastes so fresh and flavorful. And everyone could make their own, with or without pico, hollandaise sauce or cheese.