Birria Benedict

1. Fill a medium sauce pot with water on low to medium heat for poaching the eggs. Season the water, as desired, with salt and a splash of vinegar.
2. Heat a salamander or broiler to high heat.
3. Create the birria hollandaise using a 2:1 ratio (hollandaise mix and liquid (equal parts birria braising broth and water).  
4. Boil the liquid and then whisk in the hollandaise powder vigorously until fully combined, smooth and viscous.  Reserve until needed for service.

TO PLATE:

1. Split the English muffin in half and place it, cut-side up, on a ¼ sheet tray under the broiler or salamander
2. Toast until the cut side is golden-brown.
3. Crack both eggs into separate 4 oz. souffle cups and bring them to the poaching station.
4. Whisk the hot water so it swirls inside the pot.
5. Pour the eggs into the water, one at a time, so they don’t crowd one another.
6. Poach the eggs until the whites are no longer opaque and the yolk is soft-poached, then remove with a slotted spoon.
7. Heat the braised beef with a few tablespoons of water in a sauté pan on medium-high heat as the eggs cook.
8. To plate, place the English muffins down next to each other. Cover both English muffins, wall to wall, with equal portions of beef.
9. Slide the poached eggs on top of the braised beef, followed by 1 oz. of hollandaise per egg.
10. Dust the sauce with grated cotija cheese, 1/2 oz. of avocado per egg and leaves of cilantro for garnish.

NOTE: For visual height, julienne some corn tortillas and drop them in the fryer briefly to create a functional garnish.

This recipe originally appeared in the Gordon Food Service Foodscape publication.