| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tex-Mex | Breakfast a, Tex-mex | 1 | Servings |
INGREDIENTS
| Chili Hollandaise; (recipe follows) | ||
| 1 | lb | Chorizo sausage |
| 6 | Eggs | |
| Fresh cilantro sprigs | ||
| Grated cheese | ||
| Tortilla baskets -Chili Hollandaise— | ||
| 2 | ts | Ground chili powder |
| 1 | tb | Hot water |
| 1/2 | ts | Ground cumin |
| 2 | ts | Lemon juice |
| 1 | Egg yolk | |
| 1/2 | c | Butter; melted |
INSTRUCTIONS
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 1/2 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@foothill.net> on Jan 19, 1998
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