Huevo Escalfado

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I have made some style of eggs almost every morning for as long as I can remember! So one particular morning I had set up my ingredients to make yet another round, of Eggs Benedict. Don't get me wrong I love both the challenge of the Hollandaise Sauce and it's velvety flavor, but today I want to put my own spin on it! I had no name for this dish until I put the ingredients into an English to Spanish translator!

Huevo Escalfado

I always recommend making the Pico first because you want the flavors to marry while resting in the fridge. 

Pico De Gallo

1 Small Red Onion - Diced

1 Serrano or Jalapeno Pepper - Diced and add to taste

2 Roma Tomatoes - Diced

2 Cloves of Garlic - Minced

1/4 Cup packed Cilantro leaves - Chopped

Salt and Pepper to taste

Combine all or the ingredients above in a non-reactive bowl, I recommend glass. Toss lightly as you do not want the Tomatoes to become crushed. Taste the Pico and keep in mind that cold food requires more seasoning than warm food. Cover with plastic wrap and place in the fridge.

*Cooking Note

Of course this is a Basic Pico De Gallo, you could always add Cumin, Coriander, Cayenne or a host of other dry or wet Chili and hot sauce products. Play with the flavors and have fun!

4 Lg Eggs - Cold Eggs work best when poaching

1 Baking Potato - Very thin slices, you will need eight

1 Avocado

4 Tbls Chorizo - I measure and cut Chorizo just as you do wrapped Butter

1/3 Cup Heavy Cream

1 Tbls Unsalted Butter - Cut into three equal slices

1 Tsp White Vinegar 

1/2 Cup Pico De Gallo - Recipe provided above

Poaching the Eggs

In a medium sauce pot bring 3 inches of water plus one Tsp of White Vinegar to 180 degrees. The Vinegar helps the Egg Whites firm up and not separate from the Egg. 

Crack your Eggs into separate ramekins ensuring the yolks do not break. This is also a great time to look for egg shells!

Stir the water quickly in one direction with a wooden spoon and slowly add your Eggs on at a time. Be careful not to over crowd. The Eggs should remain in the poaching liquid for 3 minutes. Be careful not to let your water boil as your Eggs will over cook and the bubbles from the boiling water will dent your Egg ruining it's appearance. When done remove the Eggs with a Slotted spoon and reserve on a folded paper towel.

*Cooking Note

Your poaching liquid could almost be anything! white wine, milk, your favorite soup or a Beurre Monte' - Melted emulsified butter!

Rinse and dry the potato. Then, with the skills of a Thomas Keller Chef, slice the potato as thin as you can. You will need 8 slices.

Chorizo Reduction Sauce

*Cooking Note

Creating this sauce allows us to kill two birds with one stone. First of course we are making the sauce, second is that we will fry the potatoes at the same time.

Heat a sauce pan over medium heat. Once hot add the 4 Tbls of chorizo. Use a wooden spoon to break it up quickly. As soon as the chorizo has been broken up you should begin to add the potato slices to the pan. - You may have to work in batches based on the size of your saute' pan. Keep in mind that we are not trying to make potato chips! You simply want to cook the potato slices to Al Dente'... That's right, your bite! Plate the potatoes as they finish. Two per serving.

Strain the sauce through a fine mesh strainer removing the bits of chorizo reserving the sauce of course! Return the sauce in the same pan back to the heat and add 1 on the butter slices. Whisk to incorporate and taste. Remove from heat.

You are now ready to plate! Return your poached eggs back to the poaching liquid for 20 seconds. Then remove with a slotted spoon to a folded paper towel. pat any remaining water off of the eggs and place eggs on the potato slices. Drizzle the eggs with the chorizo reduction and top with a generous Tbls of the Pico De Gallo. Slice the Avocado and plate as a side. Don't forget to make the cool sauce swipe on the plate!

*Cooking Note

The avocado slices could be topped with Cotjio cheese or drops of your favorite hot sauce!

Enjoy!