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Eggs South of the Border

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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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