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1
Fill a large skillet with about 2 inches of water.
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2
Bring the water to a gentle boil.
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3
Drop each egg carefully into the simmering water.
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4
Let them cook for 3 to 4 minutes, until the whites are firm.
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5
Gently scoop each egg out with a slotted spoon and drain eggs thoroughly.
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6
Cut the chorizo sausage links in half lengthwise and then brown them in a medium-sized skillet until fully cooked.
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7
Remove from heat and drain sausage.
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8
While sasuage is cooking, lightly toast the English muffins.
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9
To serve, place 2 halves of a chorizo link on each half of the English muffins.
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10
Place 1 poached egg on top of the chorizo links.
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11
Spoon some Chipotle Hollandaise sauce on each muffin.
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12
Serve immediately.
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13
Cook's Note: For a vegetarian option, use avocado slices and slightly wilted spinach leaves in place of chorizo.
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14
Then add a slice of tomato atop the poached egg before topping with the Chipotle Hollandaise sauce.
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15
3 egg yolks
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16
1/2 teaspoon hot sauce
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17
1/2 teaspoon Worcestershire sauce
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18
1/4 teaspoon salt
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19
Lemon juice, to taste
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20
1/8 cup melted butter
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21
1/2 tablespoon chipotle pepper puree
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22
Whip the egg yolks until they are foamy.
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23
Continue whipping while you add the hot sauce, Worcestershire sauce, salt, and lemon juice.
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24
Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauces thickens and forms ribbons when the whisk is lifted.
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25
Then remove sauce from the heat and add the butter and the chipotle puree.
