Fleur de Lis

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Sunday, August 14, 2011

Southwest Eggs Benedict with Chipotle Hollandaise Sauce

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
cilantro sprigs

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.

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