Thomas Fraker
Quick Eggs Benedict with Chipotle Hollandaise Sauce
Category
Entree
Servings
4 servings
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
I love the chipotle smokiness of this sauce.
Ingredients
-
2 packages of Melissa's Authentic Hollandaise Sauce
-
1 tsp. Chipotle Pepper Sauce (such as Tabasco)
-
2 teaspoons White Wine Vinegar
-
8 Large Eggs
-
4 English Muffins, halved
-
¼ cup Spicy Hot or Dijon Mustard
-
8 slices Sharp Cheddar Cheese
-
8 slices Canadian Bacon
-
Chives, chopped
For the Hollandaise
For the Benedict
Garnish
Directions
In a bowl, combine the hollandaise sauce and the chipotle sauce and set aside.
Bring a 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 - 3½ 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.
Filed in:
Breakfast,
Chef Tom Fraker,
Chives,
Eggs Benedict,
Eggs Benedict with Chipotle Hollandaise,
Entree,
Hollandaise,
Hollandaise Sauce,
Lemon
