Avocado Eggs Benedict with Chipotle Hollandaise


  • 2 English muffins
  • 4 slices bacon
  • 1 avocado
  • Salt
  • Pepper
  • 4 eggs

For the Hollandaise

  • 2 egg yolks
  • Juice of 1/2 lemon
  • Pinch of Salt
  • 1 chipotle + 1 Tbsp adobo sauce (from canned chipotles in adobo)
  • 1 stick of butter, melted

Heat water with a splash of white vinegar for the eggs. Split the English muffins in half and toast until browned. Cook the bacon to a crisp and set aside. Break slices in half

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt 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 the second egg, poaching two at a time

While the eggs poach make the hollandaise. Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter

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. Top with the chipotle hollandaise

From Confections of a Foodie Bride


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