Easy Chipotle Eggs Benedict
This Easy Chipotle Eggs Benedict recipe made with a lightened-up blender chipotle hollandaise sauce is ready in under 25 minutes and is the perfect brunch to get your weekend started!
Servings: 2 people
Ingredients
For the lightened-up blender chipotle hollandaise
- 2 large egg yolks
- 2 tsp lemon juice
- 2 tsp chipotle peppers in adobo sauce
- 1 pinch of salt
- 4 tbsp melted butter (6 to 8 tbsp if you like it super thick)
For the eggs benedict
- 2 english muffins
- 4 large eggs
- 4 slices cooked canadian bacon or ham
- cilantro, for garnish
Instructions
For the chipotle hollandaise
- In a large, tall glass that you can use with your immersion blender, add the egg yolks, lemon juice, chipotle peppers and salt. Cover and blend for 5 seconds. (If you don't have an immersion blender, you can use a regular blender.)
- With the melted butter in one hand, run the immersion blender in the egg mixture with the other and very slowly pour in the butter. The sauce will begin to thicken. Once you've added all the melted butter, assess whether you'd like to have a thicker sauce. If so, add in more melted butter, one tablespoon at a time. If the sauce is too thick, add in a few drops of warm water to thin it out.
- Keep the sauce warm until ready to serve. I like to place the container in a bowl of hot water.
For the eggs benedict
- Cut english muffins in half and place in the toaster. While they're toasting, begin poaching your eggs. Depending on the size of your pot, you'll be able to poach them either one or two at a time. Once poached, place them on a paper towel and set aside.
- Heat the slices of Canadian bacon in a small frying pan over medium-high heat until hot. Alternatively, you can warm them up in the microwave.
- Assemble your eggs benedict by layering a slice of Canadian bacon on top of a toasted english muffin half, followed by a poached eggs and a generous serving of hollandaise sauce. Top it off with a some cilantro, salt and pepper for garnish. Serve and enjoy!