Chipotle Benedict Sauce for Eggs Benedict

A spicy Mexican version for Eggs Benedict

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 476kcal

1 recipe Hollandaise Sauce
2 teaspoons Adobo Sauce from Chipotle Peppers in Adobo Sauce plus a teaspoon of chopped chipotle peppers for more heat and texture
4 slices bacon cooked until just crisp
2 English Muffins toasted
4 large eggs
2 teaspoons vinegar

Make Hollandaise Sauce, set aside. Stir in the adobo sauce and chopped chipotle peppers. Set aside and keep warm.
In oven or fry pan, cook bacon until crisp. Cut each piece of bacon in half and set aside, keeping warm.
In a large sauce pan, bring about 3 cups water to a boil. Add vinegar and lower heat to a slow simmer. With a wooden spoon, stir the water vigorously to create a hearty swirl. Gently drop two eggs into the water and cook for 2 - 3 minutes. Remove with a slotted spoon to a plate. Repeat with the other two eggs.
In the meantime toast the English Muffins.
To assemble. Add slices of bacon evenly to each toasted English Muffin. Top with a poached egg. Drizzle with Chipotle Benedict Sauce. Serve immediately. Garnish with chopped cilantro if you'd like.