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Breakfast Tacos with Roasted Habanero Hollandaise

Breakfast Tacos with Roasted Habanero Hollandaise - made with fresh, bold ingredients that add a little spice to your average breakfast tacos
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Servings: 10 -12 tacos
Calories: 337kcal
Author: Sandra


  • 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


  • 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: 337kcal | Carbohydrates: 24g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 308mg | Sodium: 458mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 10.1mg | Calcium: 124mg | Iron: 1.9mg