Huevos Benedictos

Snacks, Main Dishes, Breakfast and Brunch
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Ingredients for 10 portions
  • 500 ml QimiQ Sauce Hollandaise
  • 40 ml Vinegar
  • 10 Egg(s)
  • 10 Tortillas à 30 g
  • For the salsa
  • 200 g Tomato(es), finely diced
  • 200 g Bell pepper(s), finely diced
  • 80 g Tomato paste
  • 1 Garlic clove(s), finely chopped
  • Salt and pepper
  • For the filling
  • 200 g Bell pepper(s), finely diced
  • 100 g Red onion(s), finely diced
  • 800 g Avocado(s), chopped
  • 200 g Chorizo, finely sliced
Method
1.
Bring approx. 10 cm of water to the boil in a saucepan. Add the vinegar.
2.
Crack open the eggs and slide them carefully into the simmering water. Poach the eggs for approx. 2.5-3 minutes (the egg yolks should be soft in the middle). Remove from the water using a draining spoon.
3.
Create pouches out of the tortillas and bake in an oven until crispy.
4.
For the salsa: blend the tomatoes until smooth with the peppers, tomato puree, garlic, salt and pepper using an immersion blender.
5.
Fry the chorizo until crispy.
6.
Pour the QimiQ Sauce Hollandaise into a saucepan and heat stirring continuously.
7.
Fill each of the baked tortilla pouches with the peppers, red onions and avocado. Add one poached egg and cover with the QimiQ Sauce Hollandaise. Top with the crispy chorizo.
8.
Garnish as required and serve with the salsa.