Oak Creek Eggs Recipes

Steps:

• In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes., In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices., In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan., Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.

Steps:

• Heat oil in deep heavy pot to 350°. Drop in flour tortilla and push down with a 2-ounce ladle and cook until golden brown and holds the shape of a cup. Repeat with second tortilla. Cook chorizo and poach the eggs. Spoon half of the chorizo in each tortilla cup and place egg over chorizo. Ladle 1 ounce of Cilantro Hollandaise over each egg. Garnish each with a black olive and serve with home fries or hash browns. Cilantro Hollandaise: Beat egg yolks with water in a double boiler over low heat until eggs become fluffy (do not let eggs stick to the bowl). Slowly drizzle in the butter while beating rapidly. Stir in lemon, Tabasco, Worcestershire, cilantro, wine, and garlic.