Eggs Benedict los Mexicano, Poached eggs over whole grain toast points with Chipotle hollandaise sauce & chorizo sausage

Yield: Yield: 2 orders


For the chipotle hollandaise:
4 oz DíRouco Mexican Sausage Link (SKU: 3619)
1 stick unsalted butter
3 large egg yolks
2 Tbsp. hot water
1 Tbsp. fresh lemon juice
1 pinch of kosher salt
1 Tbsp. sauce from a can of chipotles in adobo
For the eggs:
2 Tbsp. white vinegar
2 qt water
4 large eggs
Onion sprouts, for garnish
2 slices whole grain bread

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tbs of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.

Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.

Note: If the sauce thickens too much or starts to separate, whisk hot water a tsp at a time until it is comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate.

Place 2 ea 4 oz links of the Mexican Sausage on a sizzle pan and roast in an oven that has been preheated to 350 degrees. Roast the Mexican Sausage until cooked about 5 to 8 mins; then remove from oven and allow to rest for 3 mins before slicing on the bias.
Toast whole grain bread and cut into toast point.

Fill a large skillet with 2 qts. of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.

To assemble, place the whole grain toast points on a serving plate. Top with slices of the Mexican Sausage and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the onion sprouts. Serve immediately.