CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

California Avocado Eggs Benedict With Chipotle Hollandaise image

Provided by BecR2400

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

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2 English muffins (I use Thomas light)
4 slices bacon
1 avocado
salt
pepper
butter
4 eggs
snipped fresh cilantro, to garnish
1/4 cup butter
2 egg yolks
1/4 cup heavy cream
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 -2 tablespoon finely minced chipotle chile in adobo (to taste)

Steps:

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.