Southwest-Style Eggs Benedict With Jalapeno Hollandaise

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°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.