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.
Jocelyn
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Renee
Fixed this tonight for dinner and boy did we LOVE it. I grilled some tomato slices in garlic olive oil to serve along side and we literally licked our plates. Thanks so much for sharing this recipe. This will be served at our first camping trip this summer!
Lana @ Never Enough Thyme
Oh, my! What a perfect combination. Absolutely must try this. Maybe this afternoon 🙂
MaxKalifornia
I will be making this tomorrow; thx for the recipe!
Katie
Poached eggs are my favorite! That combination sounds great.
Kelly@TheMeaningofPie
This is my kind of meal. It looks wonderful. There is a lot going on under that egg. Count me in!
A Canadian Foodie
I like what you are doing very much with your recipes. So thoughtful to build upon your basic lessons and then create a simple, yet complex - easy to make, yet only you would think to create - recipes like this. YUM. The chipotle may is so brilliant. I am sure the lime juice makes it sparkle. This is the take away jewel for me, here, today. When I open a can, I separate the peppers with a little sauce and wrap them individually and freeze them. I love the flavour, but find the older I get, the less I can tolerate the heat! (rats!).
Thanks for the inspiration and the gorgeous plating!
🙂
Valerie
Lea Ann
What a fabulous little creation....which will be on my breakfast table tomorrow a.m.
Mimi Avocado
Nothing better than bacon paired with avocados! We will be trying this recipe for sure. Chipotle mayonnaise will be delicious! We are a family farm. Visit us at http://www.CaliforniaAvocadosDirect.com