Avocado Eggs Benedict with Chipotle Hollandaise
slightly adapted from Confections of a Foodie Bride
2 English muffins
8 slices bacon
1 avocado
Juice of half a lime
Salt and pepper
4 eggs
Chipotle hollandaise sauce (recipe follows)
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.
Chipotle Hollandaise
slightly adapted from Confections of a Foodie Bride
2 egg yolks
Juice of 1 lime
Pinch of salt
1 tablespoon chipotle in adobo puree
1 stick of butter, melted
Place egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.
slightly adapted from Confections of a Foodie Bride
2 English muffins
8 slices bacon
1 avocado
Juice of half a lime
Salt and pepper
4 eggs
Chipotle hollandaise sauce (recipe follows)
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.
Chipotle Hollandaise
slightly adapted from Confections of a Foodie Bride
2 egg yolks
Juice of 1 lime
Pinch of salt
1 tablespoon chipotle in adobo puree
1 stick of butter, melted
Place egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.
There is no other way to describe this meal than a very special version of Bene. I had the pleasure of serving Husband, my dear friend BAM, her sister, and her sister's friend this past Saturday. BAM is an excellent cook as well and pretty much was my right hand woman.
ALSO! I finally managed to successfully poach an egg! It is a big deal like my battle with bacon.
This is an excellent choice to make for the spice lover in your family. There is just a little bit of a kick behind it and, as I have never made it via Blender, the Hollandaise was very easy.
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