Quick Eggs Benedict with Chipotle Hollandaise Sauce
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Entrée / Breakfast
4
Chef Tom Fraker
I love the chipotle smokiness of this sauce.
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
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.
