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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American, Southwestern
Keyword: Egg Benedict
Servings: 4 Servings
Calories: 334kcal
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
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.
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.
Serving: 1piece | Calories: 334kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 741mg | Fiber: 3g | Sugar: 4g