Mexican Eggs Benedict with Jalapeno and Chipotle Hollandaise Sauce

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Mexican Eggs Benedict with Jalapeno and Chipotle Hollandaise Sauce Recipe

This spicy take on a traditional breakfast dish is sure to awaken your taste buds. The jalapeno and chipotle combination adds a bold kick to the rich and creamy hollandaise sauce, which complements the savory Canadian bacon and perfectly poached eggs. Serve with fresh fruit for a well-balanced and delicious meal.

Ingredients

• 1 tablespoon chopped jalapeno
• 1/2 teaspoon chipotle powder
• 1 tablespoon white vinegar
• 4 slices canadian bacon
• Season with salt and pepper to taste
• 2 toasted english muffins, split
• 1 tablespoon lime juice
• 3 egg yolks
• Four large eggs
• 1/2 cup unsalted butter

Time Needed

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Instructions

• Bring a medium saucepan full of water to a boil.
• Reduce the heat to a low simmer and add the white vinegar.
• Cook for 3 minutes after carefully cracking the eggs into the water.
• Place the eggs on a plate using a slotted spoon.
• Melt butter in a small saucepan over low heat.
• Combine egg yolks, lime juice, jalapeno, chipotle powder, salt, and pepper in a blender.
• While the blender is still running, slowly pour in the melted butter.
• Blend until the sauce is thick and creamy.
• To assemble, place a slice of Canadian bacon and a poached egg on each toasted muffin half.
• Drizzle the hollandaise sauce over the eggs and serve right away.

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