Eggs South Of The Border
| 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 | t | Ground chili powder |
| 1 | T | Hot water |
| 1/2 | t | Ground cumin |
| 2 | t | 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
A Message from our Provider:
“Jesus: Everything else will fade”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4116
Calories From Fat: 3128
Total Fat: 348.3g
Cholesterol: 2083.5mg
Sodium: 8742.7mg
Potassium: 2636.5mg
Carbohydrates: 22.2g
Fiber: 2.2g
Sugar: 3.5g
Protein: 217.1g