How to Make the Perfect Birria Eggs Benedict
Mexican-American Fusion · Hard · 210 min · 4 servings
A bold fusion of Mexican birria braised beef and classic eggs benedict topped with rich consomme hollandaise. This brunch showstopper combines two beloved dishes into one unforgettable plate.
Why this recipe works
This Birria Eggs Benedict recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 210 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 1.5 lbs beef chuck roast
- 3 whole dried guajillo chiles stemmed and seeded
- 2 whole dried ancho chiles stemmed and seeded
- 4 large eggs
- 3 large egg yolks
- 0.5 cup unsalted butter melted
- 4 whole brioche buns toasted
- 2 tablespoons white vinegar
- 0.5 cup reserved birria consomme
- 1 teaspoon smoked paprika
Step by step instructions
Step 1: Braise the birria beef
Toast dried chiles in a dry skillet for 1 minute per side then rehydrate in hot water for 15 minutes. Blend chiles with 1 cup water into a smooth paste. Sear the beef chuck in a Dutch oven until browned on all sides then add the chile paste and enough water to cover. Braise covered at 325 degrees F for 3 hours until the beef is fall apart tender. Reserve the consomme liquid.
Step 2: Shred the beef
Remove the braised beef from the Dutch oven and shred it using two forks. Toss the shredded beef with a ladle of the reserved consomme to keep it moist and flavorful. Season with smoked paprika and additional salt if needed.
Step 3: Make consomme hollandaise
Whisk egg yolks with 2 tablespoons of warm birria consomme in a heatproof bowl over a pot of barely simmering water. Whisk constantly until the mixture thickens and doubles in volume. Remove from heat and slowly drizzle in the melted butter while whisking continuously until a thick and glossy sauce forms.
Step 4: Poach the eggs
Fill a wide saucepan with 3 inches of water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small cup then slide them one at a time into the simmering water. Poach for exactly 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Step 5: Assemble and serve
Place toasted brioche bun halves on plates. Top each with a generous portion of shredded birria beef followed by a poached egg. Spoon the consomme hollandaise liberally over each egg. Serve with a small bowl of extra consomme on the side for dipping.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck roast → bone in short ribs for richer flavor
- brioche buns → toasted bolillo rolls or English muffins
- guajillo chiles → dried New Mexico chiles for a milder version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the chile toasting step which removes the deep smoky flavor from the birria
- Adding butter too quickly to the hollandaise causing it to break and become greasy
- Poaching eggs in water that is boiling too vigorously which tears apart the egg whites
Nutrition facts
Per serving: 680 calories, 42g protein, 32g carbs, 44g fat, 3g fiber.
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