Poached Egg on Toast with Chipotle Mayonnaise

If you love Eggs Benedict, you will love this 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.

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 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.

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:
½ cup mayonnaise (preferably low-fat)
1 chipotle pepper*
1 teaspoon adobo sauce*
2 teaspoon fresh lime juice

The rest:
8 slices crusty bread
1 avocado, cut into 16 slices
4 slices bacon, cooked until crispy
8 eggs
¼ 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 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.

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