If you love Eggs Benedict, you will love this poached egg on toast even more. Chipotle mayonnaise, bacon and avocado make this breakfast or brunch recipe irresistible!

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.

How to make poached egg on toast

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

Make the rest
Toast bread until golden brown. Spread 1 tablespoon chipotle mayonnaise on each piece of toast. Top each with 2 slices avocado and ½ 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.

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Poached Egg on Toast with Chipotle Mayonnaise

If you love Eggs Benedict, you will love these poached eggs on toast even more. Chipotle mayonnaise, bacon and avocado make this breakfast or brunch recipe irresistible!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American, Southwestern

Keyword: Egg Benedict

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Servings

Calories: 334kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Chipotle mayonnaise

¼ cup light mayonnaise
½ chipotle pepper (from can with adobo sauce)
½ teaspoon adobo sauce (from chipotle pepper can)
1 teaspoon fresh lime juice

The rest

4 slices crusty bread such as sourdough or Italian
½ Hass avocado cut into 8 slices
2 cooked bacon slices
4 large eggs
2 tablespoons finely chopped cilantro

Instructions

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 ½ 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.
Place one poached egg on top of each piece of toast. Garnish with cilantro, if desired. Serve immediately.

Notes

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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)

How to make poached egg on toast