Eggs south of the border

Yield: 1 Servings

Measure 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

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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