Avocado eggs Benedict with chipotle hollandaise

You will need:

  • 2 English muffins
  • 8 slices bacon
  • 1 avocado
  • Juice of half a lime
  • Salt and pepper
  • 4 eggs

For the Chipotle hollandaise sauce:

  • 2 egg yolks
  • Juice of 1 lime
  • Pinch of salt
  • 1 tablespoon chipotle in adobo puree
  • 1 stick of butter, melted
Do this ahead of time:
  1. {toast English muffins}
  2. {fry bacon}
  3. {mash avocado in bowl add lime juice and pinch of salt}

In a saucepan, heat 2 inches of water to a simmer. 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 sauce directions: Place egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.

Recipe adapted from here.


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