Southwestern Benedict Recipe

Name: Southwestern Benedict Recipe
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 5 medium red potatoes, skin on, medium dice; 3 tablespoons olive oil; 3 tablespoons natural all-purpose seasoning; 2 medium green peppers, medium dice; Salt; 1 pound Mexican chorizo or a soft, spicy Italian sausage; 1 teaspoon white vinegar; 8 eggs; 4 English muffins, cut in 1/2 and toasted; 8 tomato slices; 1/2 pound of unsalted butter; 3 egg yolks; 1/4 teaspoon cayenne pepper; 1/4 teaspoon chili powder; Lemon juice; Salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup of warm water

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Level: Intermediate
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

Level: Intermediate
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

Ingredients

5 medium red potatoes, skin on, medium dice

3 tablespoons olive oil

3 tablespoons natural all-purpose seasoning

2 medium green peppers, medium dice

Salt

1 pound Mexican chorizo or a soft, spicy Italian sausage

1 teaspoon white vinegar

8 eggs

4 English muffins, cut in 1/2 and toasted

8 tomato slices

For the spicy hollandaise sauce:

1/2 pound of unsalted butter

3 egg yolks

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

Lemon juice

Salt

1/4 teaspoon freshly ground black pepper

1/3 cup of warm water

Directions

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.
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.