Eggs south of the border
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chili Hollandaise; (recipe follows) | ||
| 1 | pounds | Chorizo sausage |
| 6 | Eggs | |
| Fresh cilantro sprigs | ||
| Grated cheese | ||
| Tortilla baskets -Chili Hollandaise--- | ||
| 2 | teaspoons | Ground chili powder |
| 1 | tablespoon | Hot water |
| ½ | teaspoon | Ground cumin |
| 2 | teaspoons | Lemon juice |
| 1 | Egg yolk | |
| ½ | cup | Butter; melted |
Directions
For Chili Hollandaise: In a blender container, combine chili powder, water, cumin, lemon juice and egg yolk. Blend until smooth. With blender on high, pour in ½ cup of hot butter in a thin and steady stream.
Keep tortilla baskets warm in a 150° F oven.
Crumble chorizo into a frying pan. Cook until brown. Drain and keep warm.
Scramble eggs.
Place each tortilla basket on a plate. Spoon in sausage, eggs and hollandaise. Garnish with cilantro and cheese. Buen provecho! NOTES : Recipe is adapted from restaurants in Tijuana.
Recipe by: Buena Vista Bed & Breakfast, San Diego, CA Posted to recipelu-digest Volume 01 Number 560 by Crane Walden <cranew@...> on Jan 19, 1998
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