09/01/2025
Since hatch chile peppers are in season, I decided to spice up the Labor day weekend menu with Hatch Chile Hollandaise Sauce + Hatch Benedict!
It is absolutely delicious!
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First, roast your hatch chile peppers and peel them. I did this on my grill at 400*F with a mix of B&B charcoal and apple wood splits (the ones with toothpicks are hotter!).
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For the hollandaise sauce you'll need:
3 egg yolks, the fresher the eggs the better (mine are from The Lott Chicken Farm )
12 tablespoons of unsalted butter
Juice from 1/2 a lemon
Salt to taste
White pepper to taste
1 to 2 roasted hatch chiles (bonus points if you get them from Melissa’s Produce )
Whisk the egg yolks until they thicken
Place the whisked egg yolks over low heat like a double boiler
Slowly stir in the butter, being careful not to overheat the egg
Whisk in the juice from half a lemon
I used a garlic press to separate the flesh of two hatch chiles and whisked them into the sauce
Taste and then season with salt and pepper (and more hatch if you want!)
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For the Hatch Benedict you'll need:
1 roasted hatch chile
1 english muffin
2 eggs
2 strips of bacon
Split an english muffin in half and toast it (a little more butter at this point isn’t going to hurt, so butter the tops of the english muffins too!)
Pick a meat, I went with bacon since I’m not a huge fan of canadian bacon (more hatch in place of bacon would also work!)
While the bacon is cooking poach two eggs
Place the bacon on the english muffin
Place a slice of hatch chile on top of the bacon
Place a poached egg on top of the hatch chile
Cover everything with the hatch hollandaise we just made
And Enjoy!