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<font color="red"> Huevo, Patatas, y Chorizo con Aceite de Habanero</font>
This is a little twist on eggs and chorizo.
1.5 lbs of potatoes (purple, red, and white) small cube
1 small white onion chopped
1 lb of Salvadorian chorizo cut into cubes
6 eggs (3 for poaching, 3 for sauce)
1 lime
10 Tbs of butter
2 habanero chilis
oil
Cholula hot sauce
fresh rosemary, parsley, and cilantro
salt
white pepper
Heat a large heavy skillet add oil and 2 Tbsp of butter. Add potatoes fry until golden and crisp. At the same time add chorizo onion and 1 Tbsp of oil into another pan and cook until chorizo is cooked through and onions are tender. Put potatoes on a paper towel to drain off some of the fat, return to pan. Drain the fat off the chorizo, onion mixture, and add to the potatoes. Add chopped fresh herbs. Mix well.
In a saucepan add 3 eggs whisk constantly on low-medium heat a minute or two add juice of a small lime and 2 cold Tbsp of butter. Continue to whisk constantly until the eggs thicken so you can see the bottom of the pan as you whisk. You do not want the eggs to curdle it should be liquid, thickened, sauce consistency. Remove from heat and whisk in 2 additional cold Tbsp of butter. (This thickens the sauce and stops the cooking). Take 4 Tbsp of melted butter and incorporate into sauce by drizzling it in a bit at a time while whisking. Add butter until desired thickened consistency. Season with salt and white pepper to taste. Add Cholula hot sauce, some chopped cilantro/parsley, and a drizzle of habanero oil whisk until mixed well. (This is a traditional Hollandaise with lime as replacement for lemon and Cholula hot sauce and habanero oil for color, flavor, and kick).
(Habanero oil was made by finely chopping 2 habanero chilis and infusing some oil over night.)
Poach eggs. I can include my method for poaching eggs here, if desired, but perhaps it will suffice to say I follow Julia Child's advice in The Way to Cook, including piercing the end of the egg, boiling for 10 sec, adding vinegar to the water etc. etc.
Quickly toss the potato/chorizo mixture in a generous amount of habanero oil. Plate in a small mound, slide the poached egg on top, spoon on sauce, garnish with additional sprigs of parsley/cilantro.
