Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise

Total Time:
1 hr 10 min
45 min
25 min

8 servings

  • 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.

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.


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

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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