Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Chili Hollandaise; (recipe follows) |
1 pounds | Chorizo sausage |
6 \N | Eggs |
\N \N | Fresh cilantro sprigs |
\N \N | Grated cheese |
\N \N | Tortilla baskets -Chili Hollandaise--- |
2 teaspoons | Ground chili powder |
1 tablespoon | Hot water |
½ teaspoon | Ground cumin |
2 teaspoons | Lemon juice |
1 \N | 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