This recipe is adapted from Southern Living 2007 Annual Recipes. I took a shortcut with the Hollandaise by using a packaged mix and added chorizo on the tortilla to duplicate the Canadian bacon of a regular eggs benedict. This was different and fun to make.
4 (5-inch) corn tortillas
3 T. vegetable oil
1/2 cup shredded Monterey Jack cheese with peppers
thinly sliced chorizo
1/4 t. white vinegar
4 large eggs
Chipotle Hollandaise Sauce - recipe follows
1/2 cup salsa
Fry tortillas, in batches, in hot oil in a medium skillet for 1 - 2 minutes on each side or until crisp. top each tortilla evenly with shredded cheese. Keep warm.
Add water to a depth of 3 inches to a large Dutch oven. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break the eggs and slip into water, one at a time; as close as possible to the surface. Simmer 3 - 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
Top each warm tortilla with a slice or two of chorizo, a poached egg, Chipotle Hollandaise Sauce and 1 T. of salsa. Garnish, if desired, with cilantro. Serve immediately.
Chipotle Hollandaise Sauce
1/3 cup egg substitute
1/4 t. salt
1/4 t. pepper
1 cup butter, melted and slightly cooled
1 T. minced fresh cilantro
3 - 4 canned chipotle pepper in adobo sauce, minced
2 T. fresh lime juice
Process egg substitute, salt and pepper in a blender or food process on high 1 minutes; reduce to low speed. With blender running, pour in melted butter in a slow steady stream. Add minced cilantro, chipotle peppers and lime juice; process until smooth. Microwave sauce at high for 10 - 15 seconds before serving if desired.