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Eggs Tijuana

Mexican.Chef's picture
  Chile hollandaise 1 Cup (16 tbs)
  Tortilla baskets 6
  Chorizo/Purchased chorizo sausages 1 Pound, casings removed
  Eggs 6
  Finely shredded iceberg lettuce 2 Cup (32 tbs)
  Fresh cilantro sprigs 1 (Coriander)

Prepare Chile Hollandaise and set aside.
Prepare Tortilla Baskets and keep warm in a 150° oven.
If made ahead, reheat as directed.
Prepare Chorizo and crumble into a 10- to 12-inch frying pan; cook, stirring over medium-high heat until well browned (about 10 minutes).
Drain on paper towels.
Cover and keep warm in oven.
Pour water to a depth of 11/12 inches into a 10- to 12-inch frying pan and bring to a boil.
Reduce heat until only an occasional bubble pops to surface.
Without crowding, break eggs into water.
Cook until set to your liking, gently touching yolk to check firmness (3 to 4 minutes for soft yolks and firm whites).
Remove eggs and drain.
Place each basket on a plate.
Spoon in 1/2 cup of the lettuce and top with some of the sausage, a poached egg, and about 2 tablespoons of the hollandaise.
Garnish with cilantro.

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Eggs Tijuana Recipe