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1
Preheat the oven to 350 degrees F.
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2
Make sure all ingredients are at room temperature before you start.
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In a large bowl place the potatoes, olive oil, all-purpose seasoning and green pepper.
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4
Mix well until all ingredients are combined, then add salt, to taste.
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5
Transfer the potatoes to a baking pan and place in the preheated oven for about 20 minutes or until potatoes are soft.
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6
Set aside.
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7
While the potatoes are in the oven, heat a large skillet over medium-high heat.
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8
Add the Mexican chorizo and saute until it separates and has a crumbled consistency, about 8 minutes.
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Then set aside.
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For the spicy hollandaise sauce:
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Set an stainless steel bowl over a pot with barely simmering water.
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The bowl should fit the pot but barely touching the water.
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13
Place the butter into the bowl and whisk until it is melted.
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14
Add the egg yolks, 1 at a time, and whisk until each is incorporated.
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15
Add the cayenne powder, chili powder, lemon juice and salt and pepper, to taste.
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16
Add a few drops of water to adjust the consistency and then set the sauce aside, off the heat.
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17
To poach the eggs, in the same saucepot with the simmering water, add a teaspoon of white vinegar.
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18
Break the eggs very carefully and place 1 by 1 inside the water for about 50 seconds to 1 minute.
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When your eggs are poached, you are ready to serve.
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20
Place 2 halves of the English muffins on a plate and then layer on top the following ingredients; chorizo, roasted potatoes, sliced tomato and poached eggs.
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21
Top each egg with the hollandaise sauce and serve.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
