Eggs South of the Border

Categories: Breakfast a | Tex-mex

Serves: 1 Servings

Ingredients:

Chili Hollandaise; (recipe
-follows)
1 lb Chorizo sausage
6 Eggs
Fresh cilantro sprigs
Grated cheese
Tortilla baskets
---Chili Hollandaise---
2 ts Ground chili powder
1 tb Hot water
1/2 ts Ground cumin
2 ts Lemon juice
1 Egg yolk
1/2 c Butter; melted

Instructions:
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 1/2 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
on Jan 19, 1998

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