Preheat the oven to 350 degrees F.
Make sure all ingredients are at room temperature before you start. In a large bowl place the potatoes,
olive oil, all-purpose seasoning and green pepper. Mix well until all ingredients are combined, then add salt, to taste. Transfer the potatoes to a baking pan and place in the preheated oven for about 20 minutes or until potatoes are soft. Set aside.
While the
potatoes are in the oven, heat a large skillet over medium-high heat. Add the Mexican chorizo and saute until it separates and has a crumbled consistency, about 8 minutes. Then set aside.
For the spicy hollandaise sauce:
Set an stainless steel bowl over a pot with barely simmering water. The bowl should fit the pot but barely touching the water. Place the butter into the bowl and whisk until it is melted. Add the egg yolks, 1 at a time, and
whisk until each is incorporated. Add the cayenne powder,
chili powder,
lemon juice and salt and pepper, to taste. Add a few drops of water to adjust the consistency and then set the sauce aside, off the heat.
To
poach the eggs, in the same saucepot with the simmering water, add a teaspoon of
white vinegar. Break the eggs very carefully and place 1 by 1 inside the water for about 50 seconds to 1 minute.
When your eggs are poached, you are ready to serve. Place 2 halves of the English muffins on a plate and then layer on top the following ingredients;
chorizo, roasted potatoes, sliced
tomato and poached eggs. Top each egg with the
hollandaise sauce and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By saint estephe
on October 02, 2011
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Awesome recipe!!! I was very pleased with the way it came out. And man, do you get full after this guy! For the lemon in this recipe, i like my Hollandaise sauce tangy, so i used about 3 tablespoons. My potatoes took about 30 mins to get soft, so keep an eye on them. I love the southwestern twist to this classic recipe.
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