Avocado eggs benedict with chipotle hollandaise

Breakfast today, October 11, 2015
Delicious and fulfilling breakfast dish with a nice hot hollandaise
4 serving
  • 2 English muffins
  • 8 slices bacon
  • 1 avocado
  • Juice of half a lime
  • Salt and pepper
  • 4 eggs
  • Chipotle hollandaise sauce
  • 2 egg yolks
  • Juice of 1 lime
  • Pinch of salt
  • 1 tablespoon chipotle in adobo puree
  • 1 stick of butter, melted
1) Heat a sauce pan with 2 inches of water to a simmer.
Split the English muffins in half and toast until browned.
Cook the bacon to a crisp and set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and lime juice and mash with a fork.
Spread the avocado over the toasted English muffin halves and top with the bacon.
Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with additional eggs.
Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon. Season each egg with salt and pepper, and top each serving with chipotle hollandaise.
8) Chipotle Hollandaise Place egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.

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