Chipolte Bacon and Eggs BenedictJanuary 5, 2010 at 11:09 pm | Posted in Breakfast, Mexican/Southwest | 44 Comments
Tags: Breakfast, Chipolte. Breakfast, eggs, Eggs Benedict, Mexican breakfast
For too many years than I can count I’ve been in love with Eggs Benedict. Our first date was a brunch at the historic and famous Brown Palace Hotel in Downtown Denver. I saw Benny across the room on another woman’s plate, it was love at first sight and the affair began.
You never forget your first Eggs Benedict. I truly believe it was due to the English Muffins that were beautifully house made by the hotel. There was something about that texture that I’ve not been able to find anywhere else. But with all that said, Bayes English Muffins are just fine for the Benedicts served from my kitchen.
About a month ago, I received some mushroom samples from Marx Foods and created a delicious mushroom cream sauce for an Eggs Benedict type breakfast. You can click HERE to review that post. I was so very proud of my creation, have bragged about it adnaseum and this accomplishment has led to another concoction that I’m anxious to share with all of you.
There ya have it: Chipolte Bacon and Eggs Benedict
This is an easy transition. Just prepare your favorite Hollandaise Sauce. I make my own Hollandaise because I like a lighter version. I think that some of the packet mixes and especially those versions in jars available at the supermarkets are so thick and heavy with flavor that they overpower the delicate flavor of the creamy poached eggs and the muffin. Keep in mind, for this recipe, I did go much lighter on the lemon juice so the chipolte flavor could shine.
So once you have your Hollandaise sauce prepared just add some Adobo sauce to taste. I had an open can of Chipolte Peppers in Adobo Sauce so I just spooned out a couple of teaspoons of the adobo sauce only and added it to the Hollandaise. You may like a little more heat or smokey flavor, so add just a little at a time to your taste. I suppose if you just can’t help yourself, you could even add some of the Chipolte peppers, but be careful, those things are HOT, I’d most certainly remove all seeds and veins. Afterall, we want a subtle and delicate flavor for these creamy poached eggs.
For this recipe I crisscrossed three half slices of cooked bacon on the toasted muffin, topped with poached eggs, Adobo Hollandaise Sauce and top with some chopped cilantro. Garnish with a sprig of cilantro and add some fresh berries to the plate and you have a beautiful breakfast. I decided to name it Chipolte Eggs Benedict…Adobo Eggs Benedict just didn’t ring with romance.
I doubt Rick Bayless would feel too threatened, but I was pretty proud of this dish. Yum.