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:
  • 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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