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Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise Recipe

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Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise
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Ingredients
6
Count
Nutrition
64
Calories
Total time
70
Minutes
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Ingredients:

  • 8 cups water
  • 2 tsp salt
  • 8 eggs
  • avocado relish , recipe follows
  • andouille hollandaise, recipe follows

Directions:

  1. In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer. Crack 1 egg and drop it into the water right above where the bubbles are coming up. Then, using a chopstick, try to swirl the water around the egg to help shape it. Drop another egg in, always onto the bubbles. Try not to do more than 4 eggs at the same time. Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs. Remove carefully with a slotted spoon to a clean towel to soak up the excess water.
  2. To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.
  3. Avocado Relish:
  4. 3 small Hass avocados, diced
  5. 1 small red onion, diced
  6. 1 large ripe tomato, diced
  7. 1 lime, juiced
  8. 1 bunch cilantro, leaves chopped
  9. 1/4 cup green onion, sliced
  10. Chipotle Dressing, recipe follows
  11. Salt and pepper
  12. Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon. Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper. Set aside for serving with the poached eggs.
  13. Chipotle Dressing:
  14. 4 tablespoons white wine vinegar
  15. 4 tablespoons water
  16. 2 small shallots, or 2 tablespoons white onions, diced
  17. 2 tablespoons Dijon mustard
  18. 2 tablespoons honey
  19. 1 egg yolk*
  20. 3 chipotle peppers in adobo
  21. 1 cup olive oil (not extra-virgin)
  22. Place the first 7 ingredients in a blender and blend on high for 1 minute. With the blender running, slowly drizzle in oil, and blend until emulsified. Reserve until needed.
  23. *RAW EGG WARNING
  24. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  25. Yield: about 1 1/2 cups
  26. Andouille Hollandaise:
  27. 20 ounces (5 sticks) butter, clarified
  28. 4 ounces shallots, chopped
  29. 1/2 teaspoon Meat Magic seasoning (recommended: Paul Prudhomme)
  30. 1/2 teaspoon Vegetable Magic seasoning (recommended: Paul Prudhomme)
  31. 1 cup andouille sausage, cut into 1/4 dice
  32. 10 peppercorns, crushed
  33. 1 bay leaf
  34. 1/4 cup white wine
  35. 1/4 cup dry vermouth
  36. 1/4 cup white wine vinegar
  37. 6 egg yolks
  38. 1/2 lemon, juiced
  39. Dash hot pepper sauce, or more to taste
  40. Dash Worcestershire sauce, or more to taste
  41. Salt and pepper
  42. In a medium saute pan over medium heat, add 2 ounces butter. Add shallots and cook for 2 minutes. Add seasonings and cook for 2 more minutes. Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.
  43. In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains. Strain mixture through a fine strainer into a medium-sized stainless steel bowl. Add egg yolks to bowl and place over a warm water bath; beat mixture until thick and mixture holds a ribbon for 7 seconds. Turn heat off and slowly whisk in the remaining butter. Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.
  44. Yield: 8 servings
  45. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 63.63 Kcal (266 kJ)
Calories from fat 39.6 Kcal
% Daily Value*
Total Fat 4.4g 7%
Cholesterol 163.68mg 55%
Sodium 648.89mg 27%
Potassium 62.29mg 1%
Total Carbs 0.44g 0%
Protein 5.72g 11%
Iron 0.9mg 5%
Calcium 48.9mg 5%
Amount Per 100 g
Calories 22.23 Kcal (93 kJ)
Calories from fat 13.84 Kcal
% Daily Value*
Total Fat 1.54g 7%
Cholesterol 57.19mg 55%
Sodium 226.71mg 27%
Potassium 21.76mg 1%
Total Carbs 0.15g 0%
Protein 2g 11%
Iron 0.3mg 5%
Calcium 17.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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