Directions

Hollandaise Sauce

1. In a stainless steel bowl, whisk together the egg yolks and lemon juice until it turns light in color.
2. Place bowl over a saucepan of lightly simmering water. Make sure the water does not touch the bottom of the bowl. If the eggs get too hot, they will scramble.
3. Very slowly, drizzle the melted butter in while continuously whisking. When all the butter has been added and the sauce is thickened and doubled in volume, remove from heat and whisk in diced green chilis. Keep warm until ready to serve. If sauce gets too thin before serving, add a little warm water.

Poached Eggs

5. Fill a sauté pan with a couples inches of water and bring to a simmer. Add vinegar.
6. Crack eggs one at a time into a teacup or small bowl. Slowly lower teacup into water and slide egg into water. You can use a spoon to push the egg whites closer to the center of the pan.
7. Let eggs poach for 3 to 3 ½ minutes and remove with a slotted spoon to a paper towel lined plate.

Jackfruit Patty

7. Heat a pan over medium-high heat and add olive oil to the pan. Mix together jackfruit, chipotle peppers, green chili, egg, and flour. Divide jackfruit mixture into 4 patties. Cook in heated pan, turning over as needed until golden brown.

To Serve

8. On each plate, place the hash brown patty and then put the poached egg on top. Drizzle the hollandaise sauce over it and top with Pico de Gallo. Sprinkle with corn and pickled red onion if desired. Garnish with cilantro and serve.