Spicy Eggs Benedict With Chipotle Hollandaise And Bacon

Chipotle peppers in adobo sauce quickly transform a basic Hollandaise Sauce into a spicy eggs benedict breakfast.  Add some bacon and you’ve got a delicious and unique version of Eggs Benedict.

For too many years than I can count I’ve been in love with Eggs Benedict. Our first date was a brunch at the historic and famous Brown Palace Hotel   in Downtown Denver.  I saw Benny across  the room on another woman’s plate, it was love at first sight and the affair began.

You never forget your first Eggs Benedict.  I truly believe it was due to the English Muffins that were beautifully house made by the hotel. There was something about that texture that I’ve not been able to find anywhere else.  But with all that said, Bayes English Muffins are just fine for the Benedicts served from my kitchen.

About a month ago, I received some mushroom samples from Marx Foods and created a delicious mushroom cream sauce for an Eggs Benedict type breakfast. You can click HERE to review that post.  I was so very proud of my creation, have bragged about it adnaseum and this accomplishment has led to another concoction that I’m anxious to share with all of you.

Voila!

There ya have it:  Chipolte Bacon and Eggs Benedict

This is an easy transition.  Just prepare your favorite Hollandaise Sauce.  I make my own Hollandaise because I like a lighter version.  I think that some of the packet mixes and especially those versions in jars available at the supermarkets are so thick and heavy with flavor that they overpower the delicate flavor of the creamy poached eggs and the muffin.  Keep in mind, for this recipe, I did go much lighter on the lemon juice so the chipolte flavor could shine.

So once you have your Hollandaise sauce prepared just add some Adobo sauce to taste.   I had an open can of  Chipolte Peppers in Adobo Sauce so I just spooned out a couple of teaspoons of  the adobo sauce only and added it to the Hollandaise.  You may like a little more heat or smokey flavor, so add just a little at a time to your taste.  I suppose if you just can’t help yourself, you could even add some of the Chipolte peppers, but be careful, those things are HOT, I’d most certainly remove all seeds and veins.  Afterall, we want a subtle and delicate flavor for these creamy poached eggs.

For this recipe I crisscrossed three half slices of cooked bacon on the toasted muffin, topped with poached eggs, Adobo Hollandaise Sauce and top with some chopped cilantro.  Garnish with a sprig of cilantro and add some fresh berries to the plate and you have a beautiful breakfast.  I decided to name it Chipolte Eggs Benedict…Adobo Eggs Benedict just didn’t ring with romance.

I doubt Rick Bayless would feel too threatened, but I was pretty proud of this dish.  Yum.

Spicy Eggs Benedict…It’s What’s For Breakfast

On this day..

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Comments

  1. says

    mmmmmmmmmm sounds and looks good!

    Have you ever had the Red Rocks Eggs at the Red Rocks Bar & Grill in Morrison? I think you would like them…eggs benedict without the meat, but with tomatoes, mushrooms and guacamole.

  2. says

    Chipotle peppers in adobo is an ingredient I met only when I moved to Kansas. We are now BFF and I look for as many ways as I can to use it in my cooking. Now I have another one! :) It looks really, really good, btw.

  3. says

    Well, I already commented as mybakingaddiction – that’s what happens when you’re in someone else’s account (I’m working on moving her site to WordPress). :)

    But still mean everything I said…sounds like a great twist and is making me hungry now!

  4. says

    I totally know how you feel. The first time I had eggs benedict was love at first bite. Hollandaise sauce is a total revelation. Love the stuff.

    Your homemade version sounds fantastic! I love the addition of mushrooms and the chipotle. OHMYGOD good.

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