Greaneyes Chipotle Tabasco Egg Sandwich Recipes

EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.
• Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.
• Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it is comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate.
• Combine the oregano and the paprika in a small bowl and rub the herb mixture into the Canadian bacon. Heat a medium nonstick skillet over medium heat and add the seasoned bacon slices Cook until their edges begin to turn golden brown, about 3 minutes on each side.
• Warm the arepas in a large skillet over medium-high heat 10 to 15 seconds on each side until they're heated through.
• Fill a large skillet with 1 1/2 inches of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.
• To assemble, place a warm arepa on each serving plate. Top with a slice of the Canadian bacon and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley. Serve immediately.

EGGS BENEDICTWICH

Steps:

• Heat a nonstick skillet over medium heat. Fry the ham in 1 tablespoon of the butter until slightly charred, 2 to 4 minutes per side. Wipe the skillet clean and add the remaining tablespoon butter. When the butter is melted, fry the eggs over easy, and season with some salt and pepper.
• In a small bowl, toss together the baby spinach, lemon juice and some salt and pepper. Stack the ham on the bottom of the English muffin. Top with some of the dressed spinach, and then slide 1 fried egg on top. Ladle on some of the Easy Hollandaze sauce, close the muffin and serve.
• Place the eggs, lemon juice, Dijon and hot sauce in a blender and blend until just combined, about 1 minute. While the blender is still running, slowly stream in the warm, melted butter through the top hole, until thickened, about 15 seconds. Adjust seasoning with more lemon juice and some salt. Hold in a thermos if necessary.

CHIPOTLE CHEESEBURGERS

Steps:

• Combine ground beef, 2 tablespoons of the TABASCO® Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties.
• Combine mayonnaise with remaining 1 tablespoon TABASCO® Chipotle Sauce and mix well; set aside.
• Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts.
• Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion.