Ingredients

8 cups water
2 tablespoons white wine vinegar
2 teaspoons salt
8 eggs
Avocado Relish, recipe follows
Andouille Hollandaise, recipe follows

Instructions

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.

To serve, top each poached egg with a ring of Avocado Relish and pour Andouille
Hollandaise around egg.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the
results. Avocado Relish:
3 small Hass avocados, diced
1 small red onion, diced
1 large ripe tomato, diced
1 lime, juiced
1 bunch cilantro, leaves chopped
1/4 cup green onion, sliced
Chipotle Dressing, recipe follows

Salt and pepper 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. Chipotle Dressing:
4 tablespoons white wine vinegar
4 tablespoons water
2 small shallots, or 2 tablespoons white onions, diced
2 tablespoons Dijon mustard
2 tablespoons honey
1 egg yolk*
3 chipotle peppers in adobo
1 cup olive oil (not extra-virgin) 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.

*RAW EGG WARNING

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.

Yield: about 1 1/2 cups Andouille Hollandaise:
20 ounces (5 sticks) butter, clarified
4 ounces shallots, chopped
1/2 teaspoon Meat Magic seasoning (recommended: Paul Prudhomme)
1/2 teaspoon Vegetable Magic seasoning (recommended: Paul Prudhomme)
1 cup andouille sausage, cut into 1/4 dice
10 peppercorns, crushed
1 bay leaf
1/4 cup white wine
1/4 cup dry vermouth
1/4 cup white wine vinegar

6 egg yolks
1/2 lemon, juiced
Dash hot pepper sauce, or more to taste
Dash Worcestershire sauce, or more to taste
Salt and pepper 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.

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.

Yield: 8 servings