Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado Recipe

Before I learned to poach an egg, the only chance I had of eating Eggs Benedict was at a restaurant. It is the only thing on a brunch menu that I simply cannot resist. When I am at home, however, rooting through the fridge for breakfast ideas while on the brink of a hypoglycemic meltdown (seriously, I am a little tough to take when I’m hungry), the last thing I want to do is mess with a finicky Hollandaise sauce. The challenge, however, is to replace the creaminess of the traditional sauce with a quick alternative.

That’s where the chipotle mayonnaise comes into play. In less than a minute, mayo, chipotle peppers, and lime juice are combined to make a smooth, smoky sauce that will lend a little kick to your morning. Pile whatever you choose on top of the toast and mayo – tomatoes, ham, queso fresco cheese – whatever tickles your fancy.  I chose crispy bacon and fresh avocado to round out my open-faced breakfast sandwich. Even though poaching an egg is very easy, you could replace it with a scrambled or fried egg.

The recipe:

The chipotle mayonnaise:
In a medium bowl, stir to combine mayonnaise, chipotle pepper, adobo sauce and lime juice.

The rest:
Toast bread until golden brown. Spread 1 tablespoon chipotle mayonnaise on each piece of toast. Top each with 2 slices avocado and 1/2 piece bacon.

Poach eggs according to my tutorial, How to: Poach an Egg. Poach the eggs in two batches (four per pan). If you would like them to be ready at the same time, I recommend using two pans, with a 1 teaspoon of vinegar for each.

Lay one poached egg on top of each piece of toast. Garnish with cilantro, if desired. Serve immediately.

Other breakfast dishes with poached egg:

For the Love of Cooking’s Poached Egg on Toast with Roasted Tomato & Caramelized Mushrooms
Eggs on Sundays’ Breakfast Crostini with Poached Egg, Wilted Spinach & Bacon
Healthy Delicious’ Sweet & Spicy Crab Hash with a Poached Egg

Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado

Chipotle Mayonnaise:
1/2 cup mayonnaise (preferably low-fat)
1 chipotle pepper*
1 tsp adobo sauce*
2 tsp fresh lime juice

The rest:
8 slices crusty bread
1 avocado, cut into 16 slices
4 slices bacon, cooked until crispy
8 eggs
1/4 cup finely chopped cilantro

The chipotle mayonnaise:
In a medium bowl, stir to combine mayonnaise, chipotle pepper, adobo sauce and lime juice.

The rest:
Toast bread until golden brown. Spread 1 tablespoon chipotle mayonnaise on each piece of toast. Top each with 2 slices avocado and 1/2 piece bacon.

Poach eggs according to my tutorial, How to: Poach an Egg. Poach the eggs in two batches (four per pan). If you would like them to be ready at the same time, I recommend using two pans, with a 1 teaspoon of vinegar for each.

Lay one poached egg on top of each piece of toast. Garnish with cilantro, if desired. Serve immediately.

Serves 4 (2 per person)

* Chipotle peppers are sold in a can in an adobo sauce. They can be found in the Mexican aisle of most well-stocked supermarkets.

Printable recipe

Tagged as: avocado, bacon, brunch, chipotle, egg, mayo, poached, toast