California Avocado Eggs Benedict With Chipotle Hollandaise Recipes

CALIFORNIA AVOCADO EGGS BENEDICT

Steps:

• Toast muffin halves.
• Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
• Top each half with 1/4 cup hollandaise sauce.
• Serve immediately.

CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
• To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
• Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Split English muffins in half and toast until browned.
• Cook the bacon until crisp.
• 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.
• Spread the avocado over the toasted English muffin halves and top with the bacon.
• 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.
• 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.
• To Make the Chipotle Hollandaise Sauce:.
• 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.
• 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.
• 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.

EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.
• Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.
• Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it is comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate.
• Combine the oregano and the paprika in a small bowl and rub the herb mixture into the Canadian bacon. Heat a medium nonstick skillet over medium heat and add the seasoned bacon slices Cook until their edges begin to turn golden brown, about 3 minutes on each side.
• Warm the arepas in a large skillet over medium-high heat 10 to 15 seconds on each side until they're heated through.
• Fill a large skillet with 1 1/2 inches of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.
• To assemble, place a warm arepa on each serving plate. Top with a slice of the Canadian bacon and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley. Serve immediately.

POACHED EGGS WITH CHIPOTLE DRESSING AND AVOCADO RELISH AND ANDOUILLE HOLLANDAISE

Steps:

• In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer. Crack 1 egg and drop it into the water right above where the bubbles are coming up. Then, using a chopstick, try to swirl the water around the egg to help shape it. Drop another egg in, always onto the bubbles. Try not to do more than 4 eggs at the same time. Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs. Remove carefully with a slotted spoon to a clean towel to soak up the excess water.
• To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.
• Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon. Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper. Set aside for serving with the poached eggs.
• Place the first 7 ingredients in a blender and blend on high for 1 minute. With the blender running, slowly drizzle in oil, and blend until emulsified. Reserve until needed.
• In a medium saute pan over medium heat, add 2 ounces butter. Add shallots and cook for 2 minutes. Add seasonings and cook for 2 more minutes. Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.
• In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains. Strain mixture through a fine strainer into a medium-sized stainless steel bowl. Add egg yolks to bowl and place over a warm water bath; beat mixture until thick and mixture holds a ribbon for 7 seconds. Turn heat off and slowly whisk in the remaining butter. Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.

SOUTHWESTERN EGGS BENEDICT WITH AVOCADO SAUCE

Steps:

• Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth., Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.

CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place carnitas in a single layer on the prepared baking sheet.
• Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
• Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
• Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
• Return carnitas and English muffins to the oven to keep warm until needed.
• Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
• Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
• Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
• Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.