Velvety poached eggs sit atop crispy English muffins, layered with savory slices of jalapeño-spiced ham and crispy bacon, and drizzled with a zesty chipotle hollandaise sauce. This fiery take on a breakfast favorite will surely wake up your taste buds and kickstart your day!
Ingredients:
4 large eggs
2 English muffins, split and toasted
4 slices jalapeño-spiced ham (or regular ham if you prefer less heat)
4 slices bacon, cooked until crispy
1 tablespoon white vinegar
Chopped chives, for garnish
Salt and pepper, to taste
For Chipotle Hollandaise Sauce:
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon chipotle powder
1/2 cup unsalted butter, melted
Salt, to taste
Instructions:
Prepare the chipotle hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and chipotle powder. Blend until smooth. With the blender running on low, slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt to taste. Keep warm until ready to use.
Fill a large saucepan with water and bring to a gentle simmer. Add the white vinegar.
Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and gently slide the egg into the center. Repeat with the remaining eggs. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
While the eggs are poaching, assemble the eggs benedict. Place a slice of toasted English muffin on a plate, followed by a slice of crispy bacon, a slice of jalapeño-spiced ham, and a poached egg.
Spoon the chipotle hollandaise sauce over the poached eggs.
Garnish with chopped chives, salt, and pepper, to taste.
Serve immediately and enjoy the spicy goodness!
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