Ingredients

The following ingredients have 2 Servings
  • 2 Tbsp white vinegar
  • 8 large eggs
  • 4 chorizo biscuits ((recipe below))
  • 1 avocado (peeled, pitted, and sliced)
  • 1/2 cup chipotle hollandaise sauce ((recipe below))
  • 2 1/13 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 1/2 Tbsp baking powder
  • 1 1/2 tsp paprika
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, (chilled and chopped into small pieces)
  • 3 scallions, (chopped)
  • 1 cup (about 2 links) chopped chorizo
  • 1 1/3 cup buttermilk
  • 1 large egg
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 Tbsp freshly squeezed lime juice
  • 1/2 cup (1 stick) unsalted butter, (very soft)
  • 1 tsp chipotle powder, (plus more to taste)
  • 1/8 tsp salt
  • 1/8 tsp pepper

Instruction

  • Fill a large saucepan with about 2 inches of water, add vinegar, and bring to a boil. Lower to a simmer. Crack an egg into a small bowl or ramekin and gently drop egg into simmering water (lower bowl all the way to water to release egg). Continue with remaining eggs, taking care not to overcrowd pot. I recommend doing this in multiple batches.
  • Let eggs simmer for about three minutes and then remove eggs with slotted spoon to a paper towel covered plate or bowl, making sure egg whites are cooked, but yolks are still soft.
  • Slice biscuits in half and place 1-2 slices avocado on each biscuit half. Top each biscuit with a poached egg and spoon chipotle hollandaise sauce over the top. Sprinkle chipotle powder on top, if desired.