Mexican Eggs Benedict With Chipotle
A Mexican twist on eggs Benedict with a smoky chipotle-adobo hollandaise and avocado.
🍳 Cook: 40 min
Ingredients
| 2 | egg yolks | |
| 2 tsp | 10 ml | freshly squeezed lemon juice |
| 1/8 tsp | 0.6 ml | Worcestershire sauce |
| 1 tbsp | 15 ml | water, or as needed |
| 1/3 cup | 80 ml | unsalted butter, melted |
| 2 tsp | 10 ml | adobo sauce from canned chipotle peppers |
| 1/8 tsp | 0.6 ml | salt |
| 4 | large eggs | |
| 1 tsp | 5 ml | white wine vinegar |
| 2 | English muffins, split and toasted | |
| 4 | Canadian bacon slices | |
| 2 tsp | 10 ml | chopped fresh cilantro |
| 1 | avocado, sliced |
Instructions
- Set up a double boiler. Bring the water in the bottom half to a simmer over medium-low heat.
- Beat egg yolks, lemon juice and Worcestershire sauce together in the top of the double boiler until smooth. Stir 1 tablespoon melted butter into the egg mixture with a whisk to incorporate fully; repeat with the remaining butter. Thin the sauce with water as needed. Stir in the adobo sauce and salt; remove from heat and cover to keep warm.
- Bring a saucepan of salted water to a simmer over medium-low heat; add vinegar. Stir the water in a clockwise motion and gently crack an egg into the center. Cook until whites are set, about 4 minutes; remove with a slotted spoon. Repeat with remaining eggs.
- While the eggs poach, heat a skillet over medium-high heat and cook the Canadian bacon until browned, 2 to 3 minutes per side.
- Place one half of an English muffin on a plate. Layer a slice of Canadian bacon and a poached egg on the muffin. Spoon hollandaise over the egg, bacon and muffin; top with avocado slices, garnish with cilantro and season with salt and pepper. Repeat with the remaining ingredients.
Tip: Place a sheet of plastic wrap directly on the hollandaise to keep it warm and prevent a skin forming while you assemble the rest of the meal. If needed, add more hot water to the sauce right before serving.