Yield: 1 Servings
|Chili Hollandaise; (recipe follows)|
|1 pounds||Chorizo sausage|
|Fresh cilantro sprigs|
|Tortilla baskets -Chili Hollandaise---|
|2 teaspoons||Ground chili powder|
|1 tablespoon||Hot water|
|½ teaspoon||Ground cumin|
|2 teaspoons||Lemon juice|
|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.
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