California Avocado Eggs Benedict With Chipotle Hollandaise

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 english muffins (i use thomas light)
• 4 slices bacon
• 1 avocado
• salt
• pepper
• butter
• 4 eggs
• snipped fresh cilantro, to garnish
• 1/4 cup butter
• 2 egg yolks
• 1/4 cup heavy cream
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon mustard
• 1 -2 tablespoon finely minced chipotle chile in adobo (to taste)

Recipe

• 1 split english muffins in half and toast until browned.
• 2 cook the bacon until crisp.
• 3 cut the avocado in half and remove the pit. scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork.
• 4 spread the avocado over the toasted english muffin halves and top with the bacon.
• 5 melt a teaspoon or two of butter in a small saucepan over medium-low heat. break two eggs into pan, and reduce heat to low. cook eggs over easy (whites are done, and yolks are still runny). repeat with remaining two eggs.
• 6 place eggs on top of the bacon, then drizzle each with about 1/4 cup of chipotle hollandaise. sprinkle some snipped fresh cilantro over it all and serve at once.
• 7 to make the chipotle hollandaise sauce:.
• 8 cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. remove butter from the microwave and stir until completely melted.
• 9 place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well.
• 10 add cream and lemon juice to egg mixture and stir well. microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. remove sauce from microwave and stir in mustard and minced chipotle in adobe.