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!
Servings: 4 Servings
Calories: 334kcal
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
Serving: 1piece | Calories: 334kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 741mg | Fiber: 3g | Sugar: 4g
