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Chipotle breakfast, english muffin with poached egg, bacon topped with chipotle Benedict sauce.

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 2
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.


Calories: 476kcal | Carbohydrates: 28g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 401mg | Sodium: 1558mg | Potassium: 300mg | Fiber: 2g | Sugar: 1g | Vitamin A: 540IU | Calcium: 92mg | Iron: 3mg