Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise

1. 1

   In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer.

2. 2

   Crack 1 egg and drop it into the water right above where the bubbles are coming up.

3. 3

   Then, using a chopstick, try to swirl the water around the egg to help shape it.

4. 4

   Drop another egg in, always onto the bubbles.

5. 5

   Try not to do more than 4 eggs at the same time.

6. 6

   Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs.

7. 7

   Remove carefully with a slotted spoon to a clean towel to soak up the excess water.

8. 8

   To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.

9. 9

   3 small Hass avocados, diced

10. 10

    1 small red onion, diced

11. 11

    1 large ripe tomato, diced

12. 12

    1 lime, juiced

13. 13

    1 bunch cilantro, leaves chopped

14. 14

    1/4 cup green onion, sliced

15. 15

    Chipotle Dressing, recipe follows

16. 16

    Salt and pepper

17. 17

    Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon.

18. 18

    Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper.

19. 19

    Set aside for serving with the poached eggs.

20. 20

    4 tablespoons white wine vinegar

21. 21

    4 tablespoons water

22. 22

    2 small shallots, or 2 tablespoons white onions, diced

23. 23

    2 tablespoons Dijon mustard

24. 24

    2 tablespoons honey

25. 25

    1 egg yolk*

26. 26

    3 chipotle peppers in adobo

27. 27

    1 cup olive oil (not extra-virgin)

28. 28

    Place the first 7 ingredients in a blender and blend on high for 1 minute.

29. 29

    With the blender running, slowly drizzle in oil, and blend until emulsified.

30. 30

    Reserve until needed.

31. 31

    *RAW EGG WARNING

32. 32

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

33. 33

    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.

34. 34

    20 ounces (5 sticks) butter, clarified

35. 35

    4 ounces shallots, chopped

36. 36

    1/2 teaspoon Meat Magic seasoning (recommended: Paul Prudhomme)

37. 37

    1/2 teaspoon Vegetable Magic seasoning (recommended: Paul Prudhomme)

38. 38

    1 cup andouille sausage, cut into 1/4 dice

39. 39

    10 peppercorns, crushed

40. 40

    1 bay leaf

41. 41

    1/4 cup white wine

42. 42

    1/4 cup dry vermouth

43. 43

    1/4 cup white wine vinegar

44. 44

    6 egg yolks

45. 45

    1/2 lemon, juiced

46. 46

    Dash hot pepper sauce, or more to taste

47. 47

    Dash Worcestershire sauce, or more to taste

48. 48

    Salt and pepper

49. 49

    In a medium saute pan over medium heat, add 2 ounces butter.

50. 50

    Add shallots and cook for 2 minutes.

51. 51

    Add seasonings and cook for 2 more minutes.

52. 52

    Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.

53. 53

    In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains.

54. 54

    Strain mixture through a fine strainer into a medium-sized stainless steel bowl.

55. 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.

56. 56

    Turn heat off and slowly whisk in the remaining butter.

57. 57

    Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.