Eggs south of the border

1 Servings

Ingredients

QuantityIngredient
Chili Hollandaise; (recipe follows)
1poundsChorizo sausage
6Eggs
Fresh cilantro sprigs
Grated cheese
Tortilla baskets -Chili Hollandaise---
2teaspoonsGround chili powder
1tablespoonHot water
½teaspoonGround cumin
2teaspoonsLemon juice
1Egg yolk
½cupButter; melted

Directions

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