Southwest Style Eggs Benedict

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Southwest Style Eggs Benedict with Chipotle Hollandaise

Recipe will feed 12-14 people

For each serving:

½ of a Cornmeal biscuit (recipe follows), buttered and toasted

3 half slices of Bacon, cooked to crisp

1 Egg, poached

1 T. Chipotle Hollandaise (recipe follows)

2 T. Vegetable Relish (recipe follows)

On a plate, lay the ½ cornmeal biscuit and top with the 3 half slices of bacon.  Poach the egg to your liking and place on top of the bacon.  Ladle hollandaise on top and sprinkle the vegetable relish on the plate around the benedict.

For the Biscuit:

2 1/4 Cups All Purpose Flour

¾ C. Cornmeal

1 ½ T. baking powder

1 t. salt

¼ C. Sugar

2 Cups (roughly) heavy cream

Butter for brushing

Preheat oven to 400 degrees.

Combine flour, cornmeal, baking powder, and salt in a large mixing bowl.  Mix agave syrup in to the heavy cream.  Pour about 1 ½ C. of the Cream mixture in to the flour and begin mixing with a fork.  Add more cream as necessary, until the mixture holds together well, but is not wet.

Flatten the dough with your hands into a circle that is about ¾ inch deep.  Using a 3 inch biscuit cutter, cut circles and place on a cookie sheet.  Re-work the leftover dough until  you have about 6-7 circles.  Brush with melted butter and bake for 15 minutes, or until risen and golden.

For Hollandaise:

4 egg yolks

¼ C. heavy cream

1 T. distilled vinegar

2 T. Adobo sauce from a can of Chipotle Chiles

1 C. melted butter

In a double boiler on low heat (simmer), combine eggs, cream, vinegar and adobo sauce.  Whisk continuously until eggs have thickened to about mustard consistency.  Remove top pan from the double boiler and set on a wet cloth.  Slowly pour butter into eggs (VERY SLOWLY), while whisking vigorously, until all the butter is combined with the eggs.  The sauce should be smooth and light.  Set aside in a room temperature area and cover.

For the Relish:

1 Red bell pepper

1 Yellow bell pepper

1 Orange bell pepper

1 onion

1 Anaheim chile

½ C. fresh or frozen corn

¼ C. prepared salsa

Cut all the whole vegetable into small dices.  In a large sauté pan, cook all until tender.  Add corn and salsa.  Stir and turn off the heat.