Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise

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this is soooo good. impressive brunch meal. but when they say expert, they mean expert. I made it according to the directions, and its fabulous. But I've tweaked it a little since to make it a little more practical. I've served it over beans and rice, and english muffins and corn bread. I've also used Canadian bacon, pancetta and uncured bacon. all tasty. the hollandaise is a little daunting, but regular hollandaise with a splash of vermouth or lemon juice and a little pepper is just as good and way easier...because unfortunately making this for more than 4 people is a total rat race.

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I cheated. I poached the eggs in a poacher and didn't make the Hollandaise sauce. I fried up some chirizos in garlic and seved the rest with a piece of tuscan toast and garlic butter. I'm no expert, but it came out pretty good and the heat was balanced with the rest of the dish. I had fun making it.

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I cheated. I poached the eggs in a poacher and didn't make the Hollandaise sauce. I fried up some chirizos in garlic and seved the rest with a piece of tuscan toast and garlic butter. I'm no expert, but it came out pretty good and the heat was balanced with the rest of the dish. I had fun making it.