California Avocado Eggs Benedict With Chipotle Hollandaise

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Split English muffins in half and toast until browned.
  • Cook the bacon until crisp.
  • Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork.
  • Spread the avocado over the toasted English muffin halves and top with the bacon.
  • Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs.
  • Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once.
  • To Make the Chipotle Hollandaise Sauce:
  • Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted.
  • Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.
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