Instructions: For Chili Hollandaise: In a blender container, combine chili powder, water, cumin, lemon juice and egg yolk. Blend until smooth. With blender on high, pour in 1/2 cup of hot butter in a thin and steady stream.

Keep tortilla baskets warm in a 150 F oven.

Crumble chorizo into a frying pan. Cook until brown. Drain and keep warm.

Scramble eggs.

Place each tortilla basket on a plate. Spoon in sausage, eggs and hollandaise. Garnish with cilantro and cheese. Buen provecho!

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