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Eggs Benedict with Chipotle Hollandaise
By Chef Tom Fraker

Eggs Benedict with Chipotle Hollandaise


For the Benedict:
2 teaspoons White Wine Vinegar
8 Large Eggs
4 English Muffins -- halved
1/4 cup Spicy Hot or Dijon Mustard
8 slices Sharp Cheddar Cheese
8 slices Canadian Bacon
Chopped Chives -- for garnish

In a stainless steel bowl, add the egg yolks and the juice of the lemon. Whisk until smooth and drizzles like a ribbon. It should be about double in size.

In a pot slightly smaller than the bottom of the bowl, add 2 or 3-inches of water and bring to a gentle simmer. Place the bowl onto the pot. The water should not touch the bottom of the bowl. While whisking constantly, slowly drizzle in the melted butter. Continue to whisk until thickened and doubled in size. Remove from the heat and stir in the pepper sauce and pico de gallo. Cover and set aside.

Bring another pot of water to a gentle boil. Stir in the white wine vinegar. Carefully break one of the eggs into a small bowl and gently place it into the water. Repeat for the remaining eggs. Gently simmer the eggs for 3-3 1/2 minutes or until the egg whites are set. Carefully remove the eggs with a slotted spoon to drain off the water. Toast the muffins and quickly brown the bacon in a hot sauté pan.

To assemble, spread the mustard on the muffin halves. Top each with a slice of cheese, slice of bacon and an egg. Drizzle with sauce and garnish with some chopped chives. Makes 4 servings.

I love the chipotle smokiness of this sauce.

Makes 8 servings.