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Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise
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8 cups water
2 tablespoons white wine vinegar
2 teaspoons salt
8 eggs
Avocado Relish, recipe follows
Andouille Hollandaise, recipe follows
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
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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