Oak Creek Eggs

Serves: 2
Total Calories: 429


vegetable oil
2 (6-inch) flour tortillas
2 ounces chorizo sausages
2 eggs
2 black olives
2 ounces (1/4 cup) Cilantro Hollandaise
Cilantro Hollandaise:
2 egg yolk
1 teaspoon water
4 ounces (1/2 cup) clarified butter
1/4 cup lemon juice
dash of Tabasco
dash of Worcestershire sauce
1/4 bunch cilantro, chopped
1 teaspoon white wine
pinch of garlic


Heat oil in deep heavy pot to 350°. Drop in flour tortilla and push down with a 2-ounce ladle and cook until golden brown and holds the shape of a cup. Repeat with second tortilla. Cook chorizo and poach the eggs. Spoon half of the chorizo in each tortilla cup and place egg over chorizo. Ladle 1 ounce of Cilantro Hollandaise over each egg. Garnish each with a black olive and serve with home fries or hash browns.

Cilantro Hollandaise:
Beat egg yolks with water in a double boiler over low heat until eggs become fluffy (do not let eggs stick to the bowl). Slowly drizzle in the butter while beating rapidly. Stir in lemon, Tabasco, Worcestershire, cilantro, wine, and garlic.

Nutritional Facts:

Serves: 2
Total Calories: 429
Calories from Fat: 281

This Oak Creek Eggs recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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