Tamale Eggs Benedict Recipe

Prepare and grill tamales

Unwrap the corn tamales and pat lightly dry. Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 2 tbsp unsalted butter and swirl to coat. Place tamales cut-side down (if pre-sliced) or whole, turning every 1–2 minutes to get an even char, about 6–8 minutes total, until warmed through and nicely charred. Season with salt and black pepper while grilling. Keep warm on low heat or tent with foil.

Reheat refried beans

In a small saucepan, warm 1 tbsp vegetable oil over medium heat. Add 1 cup refried beans and stir to heat through until smooth and glossy, about 3–5 minutes. Season with a pinch of salt to taste and lower heat to keep warm.

Wilt the spinach

In a medium sauté pan, heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Add 4 cups baby spinach and toss, cooking just until wilted, about 1–2 minutes. Season with salt to taste and remove from heat. Keep warm.

Poach eggs

Bring 2 L water to a gentle simmer in a wide, shallow pan; add 1 tbsp white vinegar (this helps the whites set). Reduce heat so the surface shows small bubbles (not a rolling boil). Crack each of the 2 large eggs into separate small ramekins. Using a spoon, stir the water to create a gentle whirlpool and slip each egg into the center, one at a time. Poach until the whites are set but yolks remain soft, 3–4 minutes. Use a slotted spoon to lift eggs and drain on a paper towel briefly. Keep warm in a bowl of very warm water if assembling immediately; otherwise reheat gently for 20–30 seconds in warm water before serving.

Prepare roasted poblano

If the poblano is not already roasted: char the pepper over a gas flame, under the broiler, or on a hot skillet until the skin blackens on all sides. Place in a bowl and cover for 10 minutes to steam, then peel, seed, and remove membranes. Chop roughly.

Blend poblano

Place the peeled roasted poblano in a small blender or food processor and puree until smooth. You should have roughly 2–3 tbsp of poblano purée; if thicker than desired, add 1 tsp water to loosen.

Make the hollandaise (double-boiler or stovetop)

Set a small heatproof bowl over (but not touching) gently simmering water for a double boiler. In the bowl, whisk together 3 room-temperature egg yolks and 1 tbsp lemon juice until combined and slightly thickened. Whisk constantly and very slowly drizzle in 6 tbsp melted butter (warmed but not hot) in a thin stream so the sauce emulsifies. Once thick and glossy, remove from heat. Whisk in the roasted poblano purée until evenly incorporated. Season with 1 tsp salt (or to taste) and 1/4 tsp smoked paprika or cayenne for a gentle kick. Keep warm (not hot) — if it cools too much, hold bowl over warm water and whisk briefly to loosen.

Assemble salad

In a bowl, combine 2 cups mixed salad greens and 8 halved cherry tomatoes. Add 1/2 sliced avocado. Whisk together 1 tbsp lime juice and 1 tbsp olive oil, season with salt and black pepper to taste, and toss gently with the greens and tomatoes just before serving so the avocado stays intact.

Plate components

On each plate, place one grilled com tamal as the base. Spoon a generous 1/2 cup of warmed refried beans alongside or spread a thin layer atop the tamal if desired. Arrange a small nest (about 1/2 the spinach) of wilted spinach on each tamal or beside it. Gently place one poached egg on top of each tamal/spinach stack.

Finish with hollandaise and garnish

Ladle 2–3 tbsp of the poblano hollandaise over each poached egg so it drapes over the yolk and tamal. Finish with a light sprinkle of smoked paprika (optional), a pinch of salt and freshly ground black pepper if desired, and a small spoonful of any remaining refried beans on the side. Serve each plate with a portion of the breakfast salad.