Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise - water

Method

• In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer.
• Crack 1 egg and drop it into the water right above where the bubbles are coming up.
• Then, using a chopstick, try to swirl the water around the egg to help shape it.
• Drop another egg in, always onto the bubbles.
• Try not to do more than 4 eggs at the same time.
• Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs.
• Remove carefully with a slotted spoon to a clean towel to soak up the excess water.
• To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.
• 3 small Hass avocados, diced
• 1 small red onion, diced
• 1 large ripe tomato, diced
• 1 lime, juiced
• 1 bunch cilantro, leaves chopped
• 1/4 cup green onion, sliced
• Chipotle Dressing, recipe follows
• Salt and pepper
• Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon.
• Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper.
• Set aside for serving with the poached eggs.
• 4 tablespoons white wine vinegar
• 4 tablespoons water
• 2 small shallots, or 2 tablespoons white onions, diced
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 egg yolk*
• 3 chipotle peppers in adobo
• 1 cup olive oil (not extra-virgin)
• Place the first 7 ingredients in a blender and blend on high for 1 minute.
• With the blender running, slowly drizzle in oil, and blend until emulsified.
• Reserve until needed.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
• 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.
• Yield: about 1 1/2 cups
• 20 ounces (5 sticks) butter, clarified
• 4 ounces shallots, chopped
• 1/2 teaspoon Meat Magic seasoning (recommended: Paul Prudhomme)
• 1/2 teaspoon Vegetable Magic seasoning (recommended: Paul Prudhomme)
• 1 cup andouille sausage, cut into 1/4 dice
• 10 peppercorns, crushed
• 1 bay leaf
• 1/4 cup white wine
• 1/4 cup dry vermouth
• 1/4 cup white wine vinegar
• 6 egg yolks
• 1/2 lemon, juiced
• Dash hot pepper sauce, or more to taste
• Dash Worcestershire sauce, or more to taste
• Salt and pepper
• In a medium saute pan over medium heat, add 2 ounces butter.
• Add shallots and cook for 2 minutes.
• Add seasonings and cook for 2 more minutes.
• Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.
• In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains.
• Strain mixture through a fine strainer into a medium-sized stainless steel bowl.
• Add egg yolks to bowl and place over a warm water bath; beat mixture until thick and mixture holds a ribbon for 7 seconds.
• Turn heat off and slowly whisk in the remaining butter.
• Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.
• Yield: 8 servings