Southwest Benedict

• 4 eggs
• 4 chorizo sausage patties
• 2 English muffins
• cilantro (chopped)
• 3 egg yolks
• 12 teaspoon Tabasco sauce
• 12 teaspoon Worcestershire sauce
• 14 teaspoon sea salt
• lemon juice
• 18 cup butter (melted)
• 1 tablespoon chipotle paste

1. Fill a large skillet with about 2 inches of water.
2. Bring the water to a gentle boil.
3. Drop each egg carefully into the simmering water.
4. Let cook for 3 to 4 minutes, until the whites are firm.
5. Gently scoop each egg out with a slotted spoon and drain eggs thoroughly.
6. While sausage is cooking lightly toast muffins.
7. To serve place, sausage patties on muffin halves.
8. Place 1-poached egg on top of sausage.
9. Spoon some chipotle hollandaise sauce on each muffin.
10. Chopped Cilantro for Garnish.
11. Serve immediately.
12. Directions for Hollandaise Sauce:.
13. Whip the egg yolks until they are foamy.
14. Continue whipping while you add the hot sauce, worcestershire sauce, sea salt and lemon juice.
15. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauce thickens and forms ribbons when the whisk is lifted.
16. Remove sauce from heat and add butter and chipotle puree.

eggs, sausage patties, muffins, cilantro, egg yolks, tabasco sauce, worcestershire sauce, salt, lemon juice, butter, chipotle paste

Taken from www.food.com/recipe/southwest-benedict-280116 (may not work)