Ingredients
- 8 cup water
- 2 tablespoon white wine vinegar
- 2 teaspoon salt
- 8 teaspoon eggs
- 8 teaspoon Avocado Relish
- 8 teaspoon Chipotle Dressing
- 8 cup water
- 2 tablespoon white wine vinegar
- 2 teaspoon salt
- 8 teaspoon eggs
- 8 teaspoon Avocado Relish
- 8 teaspoon Chipotle Dressing
- 1 red onion
- 1 ripe tomato
- 1 lime juice
- 1 bunch cilantro
- 1/4 cup green onion
- 1/4 cup Salt and pepper
- 8 cup water
- 2 tablespoon white wine vinegar
- 2 teaspoon salt
- 8 teaspoon eggs
- 8 teaspoon Avocado Relish
- 8 teaspoon Chipotle Dressing
- 1 red onion
- 1 ripe tomato
- 1 lime juice
- 1 bunch cilantro
- 1/4 cup green onion
- 1/4 cup Salt and pepper
- 4 tablespoon white wine vinegar
- 4 tablespoon water
- 2 tablespoon white onions
- 2 tablespoon dijon mustard
- 2 tablespoon honey
- 1 tablespoon egg yolk
- 3 tablespoon chipotle peppers
- 1 cup olive oil
Preparation
Baking Directions:
This dish is comprised of a few parts.
You can begin with the Avocado Relish and keep it refrigerated, and you can hold the Chipotle Dressing over simmering water for up to 2 hours.
You can saute crumbled chorizo, sausage, or bacon as a garnish for a truly indulgent and decadent dish.
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.
Cook for 3 to 5 minutes, or until cooked to desired doneness of poached eggs.
Remove carefully with a slotted spoon, using a clean towel to soak up the excess water.
To serve, top each poached egg with a ring of Avocado Relish and pour Chipotle Dressing around egg.
Top with crumbled chorizo, sausage, or bacon, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Avocado Relish:Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon.
Season, to taste, with salt and pepper.
Set aside for serving with the poached eggs.
Chipotle Dressing: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.
Yield: about 3 cups
