Eggs Tijuana Recipe


Main Ingredient


 Chile hollandaise1 Cup (16 tbs)
 Tortilla baskets6
 Chorizo/Purchased chorizo sausages1 Pound, casings removed
 Finely shredded iceberg lettuce2 Cup (32 tbs)
 Fresh cilantro sprigs1 (Coriander)


Prepare Chile Hollandaise and set aside.
Prepare Tortilla Baskets and keep warm in a 150° oven.
If made ahead, reheat as directed.
Prepare Chorizo and crumble into a 10- to 12-inch frying pan; cook, stirring over medium-high heat until well browned (about 10 minutes).
Drain on paper towels.
Cover and keep warm in oven.
Pour water to a depth of 11/12 inches into a 10- to 12-inch frying pan and bring to a boil.
Reduce heat until only an occasional bubble pops to surface.
Without crowding, break eggs into water.
Cook until set to your liking, gently touching yolk to check firmness (3 to 4 minutes for soft yolks and firm whites).
Remove eggs and drain.
Place each basket on a plate.
Spoon in 1/2 cup of the lettuce and top with some of the sausage, a poached egg, and about 2 tablespoons of the hollandaise.
Garnish with cilantro.