“uptown Cowboy Brunch”

Ingredients

• 2 large Potatoes - sliced into 1/8“ sticks
• 4 yokes Eggs
• 1 stick Butter - softened
• 1 tablespoon Lemon juice
• 1 teaspoon Chipotle pepper
• 1 teaspoon Brown sugar
• 1 teaspoon Dijon mustard
• 2 large Fillet mignion steaks - grilled and shaved into thin slices
• 1/4 cup McCormick’s Grill Mate Steak Rub
• 4 each tortillas for burritos - warmed
• 1 bottle Extra Virgin Olive Oil
• 4 whole Eggs - scrambled
• 1 bag baby spinach leaves - washed
• 1 container feta cheese - dried tomato and basil is good
• 1 bottle Hot sauce - to taste

Instructions

1. 2 large baking potatoes cut into 1/8“ x 1/8“ x 3“ size sticks, wash, dry and then fry in extra virgin olive oil skillet until very crisp.
2. Vigorously whisk 4 egg yolks, 1 tablespoon of lemon juice and 1 stick of butter together in a stainless steel bowl until the mixture thickens. Place the bowl over a saucepan containing boiling water (or use a double boiler). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Remove from heat, add 1 teaspoon chipotle pepper and 1 teaspoon of Dijon mustard, 1 teaspoon of brown sugar and blend until fluffy. Cover this hollandaise sauce and place in a warm spot until ready to use.
3. 2 fillet meion steaks rubbed with extra virgin olive oil and grill seasonings or salt and pepper; grill or pan fry (searing quickly and then turning down to medium heat until desired level of done) and shaved into ?“ slices.
4. Take 4 flour burrito tortillas and grill or pan fry until warm and limber. Coat fry pan with Olive oil. Plate separately.
5. Scramble 4 eggs and set aside.
6. Spread a layer of fresh baby spinach leaves over each or the tortillas.
7. Add a layer of a hand full of potato sticks to each tortilla
8. Add 1 table spoons of scrambled eggs on top of the potato sticks to each serving.
9. Add 2 table spoons of feta cheese to each serving.
10. Add 3-5 strips of steak on top of the feta cheese to each serving.
11. Drizzle 2-3 tablespoon of hollandaise sauce over all this and fold each into a one ended open pouch and pin with a tooth pick (add a few drops of hot sauce to taste if you’re a cowboy or cowgirl).