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1
In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer.
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2
Crack 1 egg and drop it into the water right above where the bubbles are coming up.
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3
Then, using a chopstick, try to swirl the water around the egg to help shape it.
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4
Drop another egg in, always onto the bubbles.
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5
Try not to do more than 4 eggs at the same time.
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6
Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs.
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7
Remove carefully with a slotted spoon to a clean towel to soak up the excess water.
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8
To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.
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9
3 small Hass avocados, diced
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10
1 small red onion, diced
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11
1 large ripe tomato, diced
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12
1 lime, juiced
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13
1 bunch cilantro, leaves chopped
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14
1/4 cup green onion, sliced
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15
Chipotle Dressing, recipe follows
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16
Salt and pepper
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17
Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon.
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18
Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper.
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19
Set aside for serving with the poached eggs.
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20
4 tablespoons white wine vinegar
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21
4 tablespoons water
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22
2 small shallots, or 2 tablespoons white onions, diced
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23
2 tablespoons Dijon mustard
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24
2 tablespoons honey
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25
1 egg yolk*
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26
3 chipotle peppers in adobo
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27
1 cup olive oil (not extra-virgin)
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28
Place the first 7 ingredients in a blender and blend on high for 1 minute.
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29
With the blender running, slowly drizzle in oil, and blend until emulsified.
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30
Reserve until needed.
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31
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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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.
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34
20 ounces (5 sticks) butter, clarified
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35
4 ounces shallots, chopped
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36
1/2 teaspoon Meat Magic seasoning (recommended: Paul Prudhomme)
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37
1/2 teaspoon Vegetable Magic seasoning (recommended: Paul Prudhomme)
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38
1 cup andouille sausage, cut into 1/4 dice
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39
10 peppercorns, crushed
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40
1 bay leaf
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41
1/4 cup white wine
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42
1/4 cup dry vermouth
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43
1/4 cup white wine vinegar
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44
6 egg yolks
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45
1/2 lemon, juiced
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46
Dash hot pepper sauce, or more to taste
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47
Dash Worcestershire sauce, or more to taste
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48
Salt and pepper
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49
In a medium saute pan over medium heat, add 2 ounces butter.
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50
Add shallots and cook for 2 minutes.
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51
Add seasonings and cook for 2 more minutes.
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52
Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.
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53
In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains.
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54
Strain mixture through a fine strainer into a medium-sized stainless steel bowl.
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55
Add egg yolks to bowl and place over a warm water bath; beat mixture until thick and mixture holds a ribbon for 7 seconds.
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56
Turn heat off and slowly whisk in the remaining butter.
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57
Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.
