POACHED EGGS WITH CHIPOTLE DRESSING AND AVOCADO RELISH AND ANDOUILLE HOLLANDAISE

Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise image

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 38

Ingredients

8 cups water
2 tablespoons white wine vinegar
2 teaspoons salt
8 eggs
Avocado Relish, recipe follows
Andouille Hollandaise, recipe follows
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
Salt and pepper
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* (See Disclaimer)
3 chipotle peppers in adobo
1 cup olive oil (not extra-virgin)
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

Steps:

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.
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.
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.
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.