Recipe courtesy of Cafe 28
- Difficulty Level: Intermediate
- Servings: 4
- Nutritional Information Per Serving (1 of 4): Calories 1391, Total Fat 105 g, Saturated Fat 47 g, Carbohydrates 77 g, Dietary Fiber 9 g, Sugar 8 g, Protein 40 g, Cholesterol 638 mg, Sodium 1716 mg
- Total Time: 55 minutes
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
Ingredients
- 5 medium red potatoes, diced with skin on
- 3 tablespoons olive oil
- 3 tablespoons natural all-purpose seasoning
- 2 medium green peppers, diced
- Salt, to taste
- 1 pound Mexican chorizo or a soft, spicy Italian sausage
- 1 teaspoon white vinegar
- 8 eggs
- 4 English muffins, halved and toasted
- 8 slices of tomato
For the Spicy Hollandaise Sauce:
- 1/2 pound unsalted butter
- 3 egg yolks
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- Lemon juice, to taste
- Salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup warm water
Instructions
- Preheat your oven to 350F (175C).
- Ensure ingredients are at room temperature. In a large bowl, toss the diced potatoes with olive oil, all-purpose seasoning, and diced green peppers; season with salt. Spread on a baking sheet and roast for about 20 minutes, or until tender. Set aside.
- While the potatoes roast, heat a large skillet over medium-high. Add the chorizo and cook, breaking it apart, until crumbly and cooked through, about 8 minutes. Remove from heat and set aside.
- Make the spicy hollandaise using a double boiler: place a stainless-steel bowl over a pot of barely simmering water (the bowl should not touch the water). Add the butter and whisk until melted. Whisk in the egg yolks one at a time until smooth. Stir in cayenne, chili powder, lemon juice, salt, and black pepper to taste. Thin to desired consistency with warm water, then remove from heat and keep warm.
- Poach the eggs in the same pot of simmering water with the white vinegar added. Gently break eggs into the water and cook for about 50 seconds to 1 minute for soft-poached eggs.
- To assemble, place two English muffin halves on each plate. Top with chorizo, roasted potatoes, tomato slices, and a poached egg. Spoon the spicy hollandaise over the eggs and serve immediately.
- This recipe was adapted from a large-scale restaurant version; Recipe Iseasy Kitchens chefs have not tested this exact version and cannot guarantee results.
