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 SMASHED AVOCADO & TOMATOES
Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 6
Steps:
- Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
- Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Avocado, crisp bacon, and eggs on a toasted English muffin, drizzled with my Easy Chipotle Hollandaise Sauce. This is a great breakfast for a lazy Sunday morning. Enjoy! P.S. I've cheated and used over-easy eggs, but you can poach them if you like. See my Easy Method for Poaching Eggs recipe #477725 #477725.
Provided by BecR2400
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 432.2, Fat 35.3, SaturatedFat 15.5, Cholesterol 325.3, Sodium 362.1, Carbohydrate 18.3, Fiber 4.4, Sugar 1.7, Protein 12.4
CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Don't know what to make with your leftover carnitas? Turn it into a savory breakfast with a Mexican twist that is sure to satisfy your guests. Garnish with cilantro and pickled red onion, if desired.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 917.3 calories, Carbohydrate 51.2 g, Cholesterol 496 mg, Fat 64.2 g, Fiber 10.4 g, Protein 39.3 g, SaturatedFat 25 g, Sodium 1338.2 mg, Sugar 4.8 g
HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE
You'll be asking for lots more sauce when you get a taste of this buttery, avocado-based Hollandaise.
Provided by Dan Churchill
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For the Cucumber Pickle:.
- Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
- For the Healthy Hollandaise:.
- Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
- For the Dish:.
- Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
- Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.
Nutrition Facts : Calories 753.7, Fat 57.6, SaturatedFat 10.1, Cholesterol 372, Sodium 517.1, Carbohydrate 41.9, Fiber 7.2, Sugar 8.5, Protein 21.1
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