Southwest-Style Eggs Benedict With Jalapeno Hollandaise
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
***Potatoes***
3 pounds baby red potatoes
3 tablespoons vegetable oil
salt and pepper, to taste
1 medium yellow onion, diced
2 Anaheim chiles, preferably red, seeded and diced
1/2 cup nopales (cactus leaves), sliced
***Jalapeno Hollandaise Sauce***
1 cup butter
4 egg yolks
2 tablespoons lemon juice
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 small jalapeno pepper
***Eggs Benedict***
oil, for frying
4 (6-inch size) corn tortillas
2 tablespoons vegetable oil
12 ounces bulk chorizo sausage
1 1/2 teaspoon vinegar
8 eggs
8 fresh cilantro leaves, for garnish
Directions:
Potatoes: Put potatoes and 3 quarts of salted cold water in a large pot. Cover and bring to a boil. Lower heat and simmer until potatoes are tender; drain potatoes and place in an ice-water bath to stop cooking.
When potatoes are cool, drain and cut into 1/2-inch thick slices (potatoes can be prepared to this point the night before).
Heat oil in a skillet over medium heat. Add potatoes. Season with salt and pepper. Turn potatoes once they have browned. Add onion, chiles and nopales; cook for 5 minutes. Turn and cook for 5 minutes more, or until potatoes are golden brown. Remove from heat.
Jalapeno Hollaindaise Sauce: In a saucepan, bring butter to a vigorous boil. In a stainless steel bowl, beat egg yolks and lemon juice with a mixer (or in a blender). With mixer running, beat in melted butter in a slow, steady stream. (The sauce should be thick and custard-like - if it is too thick, thin it with a little water.) Stir in Tabasco and Worcestershire.
Oil jalapeno and grill or broil until skin begins to blister. Once skin has blistered all the way around, put pepper in a paper bag to steam. After a few minutes, remove skin and seeds. Mince jalapeno and stir into sauce.
Eggs Benedict: Heat oil for frying to 375 degrees F. Cut each tortilla into 2 rounds with a round cookie cutter. Fry tortillas until crisp and golden brown. Place on paper towels to drain. Heat 2 tablespoons of oil in a skillet over medium heat. Form chorizo into small patties (you'll need 2 per serving). Cook chorizo for 3-5 minutes per side, until cooked through.
Bring 1 1/2 quarts of water and vinegar to a simmer. Add eggs and poach to desired doneness, about 3-4 minutes.
To serve: Put 2 fried tortilla rounds in center of each plate. Put 1 chorizo patty on each tortilla. With a slotted spoon, put 1 egg on each chorizo patty. Top eggs with hollandaise sauce and surround with potatoes. Garnish with a cilantro leaf and serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1071/SouthwestStyleEggsBenedict73327.shtml
Recipe ID: 44111
Nutrition:
per serving: 1504 calories, 112g fat, 82g carbohydrates, 46g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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