Turkey & Avocado Eggs Benedict with Chorizo/Chipotle Hollandaise

Serves 4

• 8 Eggs
• 1½ quarts Water
• 1 fl.oz. Distilled Vinegar
• 8 oz. Roasted Turkey Breast, sliced
• Olive Oil
• 1 Avocado
• 4 English Muffins, split
• Chorizo/Chipotle Hollandaise (Recipe Below)
• Cilantro, to garnish

1. Heat Water and vinegar in a saucepan over medium-high heat.  Bring to a boil, then reduce to just over a simmer.
2. Crack each egg into a small cup, then pour each egg gently into the simmering water.  Poach until whites are set, and yolks begin to set up – about 4 minutes
3. While eggs are poaching, lightly toast English muffins, and grill turkey in a small amount of olive oil in a skillet/sauté pan, lightly browning each side.
4. Transfer one slice of turkey to each muffin half.  Top with one poached egg and some of the hollandaise.
5. Quarter the avocado, and slice each quarter thinly.  Split each quarter in half and place on top of muffins.  Sprinkle with cilantro.

Chorizo/Chipotle Hollandaise

Serves 4

• 1 Lb. Chorizo (pork)
• ½ Red Onion, minced
• ¼ cup Lime Juice
• 1 oz. Tequila
• 4 Egg Yolks
• ½ tsp. Tobasco (or other hot sauce)
• ½ tsp. Worchestershire
• 1 cup Butter, melted (unsalted)
• 1-2 Tbsp. Chipotle Puree (chipotles in adobo blended to a paste)
• Salt & Pepper, to taste
• ½ bunch Cilantro, chopped

1. In a medium sauté pan, render chorizo, breaking up.
2. In another sauté pan, combine lime juice, onions, and tequila.  Bring to a boil, then reduce over medium heat to about 2 Tbsp.  Remove from heat (optionally, strain).
3. In a mixing bowl, whip egg yolks until foamy.  Add reduction and place over a double boiler and whisk until ribbons form.
4. Continue whisking and stream in most of the melted butter, whisking to emulsify.  Continue whisking and work in Tobasco, Worchestershire, chipotle puree, and chorizo.  Whisk in remaining butter if needed to thicken.
5. Adjust seasonings, and whisk in cilantro.  Hold warm until ready to serve.