Wednesday, August 24, 2011

South West Egg’s Benedict


Here is the second version I promised you and this one has a spicy kick! I’m not using my usual format here of an ingredients list and then directions. Why? Because there is only a few small changes you need to make to the original recipe found here.

So here’s what you do. After making the classic hollandaise sauce, add to the blender 1 chipotle in adobo and blend it again until it’s full combined. If you don’t want something super spicy, just add in a bit of the sauce until it’s to your liking.

Then warm a small corn tortilla and give it a smear of heated refried beans. I used about 1/4 cup. Top that off with your two poached eggs and two tablespoons of your spicy hollandaise sauce, some diced tomatoes, a bit of cilantro and a dollop of sour cream.

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