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