Sunnyvale Benedict
Ingredients
THE SUNNYVALE BENEDICT
  • 5ea Butterball Turkey Breakfast Sausage Pattiesgrilled/hot (cut in half)
  • 3ea Tostadas4-inch diameter
  • 6slices Fresh avocado
  • 3ea eggshard-cooked and sliced
  • 6oz Spicy Hollandaise
  • 3tbsp Green onionsbias cut thin
  • 1tbsp Pico de gallo
SPICY HOLLANDAISE
  • 8oz butterunsalted
  • ½cup water
  • 1tsp chili powder
  • ½tsp salt
  • 2tsp Cholula sauce
  • 4 ea Egg yolkslarge
  • 2½ tbsp. Fresh lime juice
  • ½tsp Black pepper
  • 1 to 2 ea Jalapeñoschopped
  • ¼cup Cilantro leaveschopped
Instructions
TO PREPARE THE SUNNYVALE BENEDICT:
  1. Arrange the tostadas on a platter.
  2. Shingle 3 halves of sausage patties on each tostada.
  3. Arrange 2 slices of avocado over the sausage patties on each tostada.
  4. Place a sliced egg on each pair of avocado slices.
  5. Top each egg with 2 ounces of Spicy Hollandaise and garnish with a sprinkle of bias-cut green onions.
  6. Top with 2 ounces of pico de gallo.
TO PREPARE THE SPICY HOLLANDAISE:
  1. In a small saucepan, melt the butter and hold it very hot (butter must be heated just prior to adding it to the blender).
  2. Combine the water, chili powder, salt and Cholula sauce and bring to a boil. Do not evaporate too much—½ cup of liquid must be maintained.
  3. Combine the egg yolks and lime juice in a blender and blend for 2 seconds. With the blender on, slowly add the seasoned boiling water.
  4. Slowly add the hot, melted butter to the blending egg yolks and hot water.
  5. Add the black pepper and adjust the salt.
  6. Add the chopped jalapeños and chopped cilantro and blend for 3 seconds.
  7. Hold in a double boiler over low to medium heat.
  8. Serve.