Recipe - Eggs South Of The Border

Chili Hollandaise; (recipe
follows)
1 pound Chorizo sausage
6 Eggs
Fresh cilantro sprigs
Grated cheese
Tortilla baskets
Chili Hollandaise
2 teaspoon Ground chili powder
1 tablespoon Hot water
One half teaspoon Ground cumin
2 teaspoon Lemon juice
1 Egg yolk
One half cup Butter; melted

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 One half 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 recipeludigest Volume 01 Number 560 by Crane Walden
cranew@foothill.net on Jan 19, 1998