Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
8 cups water |
2 tablespoons white wine vinegar |
2 teaspoons 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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