Recipes

Breakfast Tacos with Roasted Habanero Hollandaise

RECIPE BY: San

DATE: April 11, 2014

Total Time 30 minutes

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Breakfast Tacos with Roasted Habanero Hollandaise – made with fresh, bold ingredients that add a little spice to your average breakfast tacos

Breakfast Tacos with Roasted Habanero Hollandaise

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 overpowering, well unless you want it to be, and the heat was present with only a slight burn. It is just the perfect balance.

Breakfast Tacos with Roasted Habanero Hollandaise
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.
XOXO San

How do you make Breakfast Tacos with Roasted Habanero Hollandaise?

  • Set oven to low broil. Place the 4 habanero peppers in an 8 x 8 pan, place in oven and let them broil until roasted on each side, about 4-5 minutes. Remove from oven and immediately place in a small bowl and wrap tightly with plastic wrap. After sitting for 10 minutes, uncover bowl and peel skin off of the peppers, remove seeds and finely chop, set aside.

  • Melt the 1/2 cup of butter either on the stovetop or microwave. Once butter is completely melted add diced peppers and set aside to let it sit at room temp for 30 minutes to an hour.

  • Heat olive oil in a medium skillet over medium-high heat. Add potatoes and season with salt and pepper.

  • Cook for about 4 minutes on one side or until golden brown, then flip and cook for another 3-4 minutes. Set aside.

  • Prepare tacos. Lay out the corn tortillas, layer hashbrowns on top then set aside.

  • Heat the butter with pepper again until melted. Strain out the pepper bits.

  • Prepare a saucepan or double boiler with water, and let it come to a slight simmer.

  • Whisk 4 egg yolks and lemon juice together in a heatproof metal or glass bowl until thickened and doubled in volume. Place over the barely simmering water, making sure the water does not touch the bowl. Continue whisking vigorously while drizzling in the butter until the sauce is thickened and once again doubled in volume. Remove from heat and add a pinch of salt.

  • Test to see if you would like more heat. Add pieces of habanero if you’d like. 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 as desired. My husband likes poached, our son, Madden, likes over easy, and the rest of us love scrambled. 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.

  • Place eggs on top of hash browns, drizzle with hollandaise sauce, and top with Cotija cheese, a tablespoon of salsa or pico, then finish off with cilantro. Immediately serve.

 Looking for more breakfast ideas? Try these! Asparagus Bacon Quiche, Easy Breakfast Casserole, and Easy Wrapped Biscuit Breakfast Sandwich.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 

Breakfast Tacos with Roasted Habanero Hollandaise

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 10 -12 tacos
Calories: 337 kcal
Breakfast Tacos with Roasted Habanero Hollandaise - made with fresh, bold ingredients that add a little spice to your average breakfast tacos
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Ingredients
 

  • 4 habanero peppers
  • 1/2 cup butter
  • 2 tablespoons olive oil
  • 2 russet potatoes peeled and shredded
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 10-12 soft corn tortillas
  • 12 eggs
  • 3/4 cup Cotija cheese crumbled
  • handful fresh cilantro
  • 1 cup fresh pico or salsa

Instructions
 

  • Set oven to low broil. Place the 4 habanero peppers in an 8 x 8 pan, place in oven and let them broil until roasted on each side, about 4-5 minutes. Remove from oven and immediately place in a small bowl and wrap tightly with plastic wrap. After sitting for 10 minutes, uncover bowl and peel skin off of the peppers, remove seeds and finely chop, set aside.
  • Melt the 1/2 cup of butter either on the stove top or microwave. Once butter is completely melted add diced peppers and set aside to let it sit at room temp for 30 minutes to an hour.
  • Heat olive oil in a medium skillet over medium-high heat. Add potatoes and season with salt and pepper.
  • Cook for about 4 minutes on one side or until golden brown, then flip and cook for another 3-4 minutes. Set aside.
  • Prepare tacos. Lay out the corn tortillas, layer hashbrowns on top then set aside.
  • Heat the butter with pepper again until melted. Strain out the pepper bits.
  • Prepare a saucepan or double boiler with water, and let it come to a slight simmer.
  • Whisk 4 egg yolks and lemon juice together in a heat proof metal or glass bowl until thickened and doubled in volume. Place over the barely simmering water, making sure the water does not touch the bowl. Continue whisking vigorously while drizzling in the butter until the sauce is thickened and once again doubled in volume. Remove from heat and add a pinch of salt.
  • Test to see if you would like more heat. Add pieces of habanero if you'd like.. 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 as desired. My husband likes poached, our son, Madden, likes over easy, and the rest of us love scrambled. 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.
  • Place eggs on top of hash browns, drizzle with hollandaise sauce, and top with Cotija cheese, a tablespoon of salsa or pico, then finish off with cilantro. Immediately serve.

Calories: 337kcalCarbohydrates: 24gProtein: 11gFat: 22gSaturated Fat: 10gCholesterol: 308mgSodium: 458mgPotassium: 326mgFiber: 2gSugar: 3gVitamin A: 865IUVitamin C: 10.1mgCalcium: 124mgIron: 1.9mg

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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.

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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103 Comments

    1. Nancy – you will do great, it is a very simple recipe. Enjoy and come back and let me know what you think! xo San

      Reply

  5. Well, I’ve heard of breakfast burritos, but never breakfast tacos. I love the spin on this. We’ll have to give it a try, minus the habaneros. 😉

    Reply

  24. Seriously? HABANERO HOLLANDAISE? *sigh*
    My bags are packed; I’m moving in! I’ll clean. I’ll pick up minuscule fluff from the floor with my bare hands just please please please feed me! lol This recipe sounds AMAZING! I am *so* making this! I have to wait until my husband’s not going to be eating. He doesn’t do spicy. But next time I’m home alone, oh yes, this is what I’m making!

    Reply

  25. This is one of the tastiest looking recipes I’ve seen in a long time. I’m pinning to make in the NEAR future and can’t wait to try this. Thank you for sharing!

    Reply