Eggs Tijuana Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Chile hollandaise1 Cup (16 tbs)
 Tortilla baskets6
 Chorizo/Purchased chorizo sausages1 Pound, casings removed
 Eggs6
 Finely shredded iceberg lettuce2 Cup (32 tbs)
 Fresh cilantro sprigs1 (Coriander)

Directions

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.
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