Sunnyvale Benedict
SUNNYVALE BENEDICT
• 5 ea Butterball Turkey Breakfast Sausage Patties, hot and cut in half
• 3 ea 4 inch tostadas
• 6 sl Fresh avocado
• 3 ea Eggs, hard-cooked and sliced
• 6 oz Spicy hollandaise
• 3 Tbsp Green onions, bias cut thin
• 1 Tbsp Pico de gallo
SPICY HOLLANDAISE
• 8 oz Butter, unsalted
• 1/2 cup Water
• 1 tsp Chili, powder
• 1/2 tsp Salt
• 2 tsp Cholula sauce
• 4 ea Large egg yolks
• 2 1/2 Tbsp Fresh lime juice
• 1/2 tsp Black pepper
• 1 to 2 ea Jalapeсos, chopped
• 1/4 cup Cilantro leaves, chopped
Directions
SUNNYVALE BENEDICT
- Arrange the tostadas on a platter.
- Shingle 3 halves of sausage patties on each tostada.
- Arrange 2 slices of avocado over the sausage patties on each tostada.
- Place a sliced egg on each pair of avocado slices.
- Top each egg with 2 oz of Spicy Hollandaise and garnish with a sprinkle of bias-cut green onions.
- Top with 2 ounces of pico de gallo.
TO PREPARE THE SPICY HOLLANDAISE
- In a small saucepan, melt the butter and hold it very hot, butter must be heated just prior to adding it to the blender.
- Combine the water, chili powder, salt and Cholula sauce and bring to a boil. Do not evaporate too much, 1/2 cup of liquid must be maintained.
- 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.
- Slowly add the hot, melted butter to the blending egg yolks and hot water.
- Add the black pepper and adjust the salt.
- Add the chopped jalapeсos and chopped cilantro and blend for 3 seconds.
- Hold in a double boiler over low to medium heat until served.
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