Happy Mother’s Day to all the mom’s out there.  If I could choose this would be my favorite breakfast to wake up to on Mother’s day.  Eggs Benedict with a hint of chipotle.   I wanted to make these as easy as possible so I took a page out of “Simply Recipes” blog and made the hollandaise in a blender which turned out great.  She also gives instructions on poaching eggs which proved to be helpful as I have not had great experience in the past with the poaching process.  I chose a sourdough english muffin with smokey bacon instead of the traditional canadian bacon and topped it with spinach leaves and sliced avocado before adding a poached egg and chipotle hollandaise sauce. 

I started with the bacon first.  I cut a slice of bacon in half for each english muffin.  My recipe is for 8 but tonight I’m only making 6.  I guess I let that one out of the bag that I’m making these for dinner instead of breakfast.


At medium high heat they cook quickly.  When they start to brown I turn them over for a couple minutes more to crisp on the other side.


I love bacon on almost anything.  If you like canadian bacon on yours just pan fry it for about a minute on each side to caramelize the outside.  Now that the bacon is cooked I set it on a plate lined with a paper towel to soak up the excess oil while I get the hollandaise sauce started.


For the hollandaise sauce I used 4 egg yolks, 1 teaspoon lemon juice, 1 stick of melted butter, 1/2 teaspoon worcestershire sauce, a few dashes of chipotle hot sauce, salt and pepper to taste.


Blend the egg yolks together in a blender.  While the blender is running pour in the melted butter. Place the top on the blender and continue blending for another 30 seconds.


Turn the blender off and add the remaining lemon juice, worcestershire sauce, and chipotle sauce.  I added approximately 1/4 teaspoon salt and pepper to taste.


I lightly buttered the english muffins and set them in the toaster oven for just a few minutes until they were toasty brown.  Then I placed 2 half slices of bacon, a couple spinach leaves and avocado slices. I had my hands full with the egg poaching and didn’t get any pictures but if you need any help poaching eggs I suggest checking out Simply Recipes Easy Poached Eggs.


Place your warm poached egg on top, this will slightly wilt your spinach.


Just before I poured the hollandaise sauce over top I blended it another 30 seconds.





Eggs Benedict with Chipotle Hollandaise

4 English Muffins, split in two
Butter, to lightly butter english muffins
8 slices Bacon (cut in half) or Canadian Bacon
8 eggs
Spinach Leaves
1 Avocado, peeled, seeded and sliced
Chipotle Hollandaise Sauce

Chipotle Hollandaise Sauce

4 Egg Yolks
1/2 cup Unsalted Butter, melted
1 teaspoon Lemon Juice
1/2 tablespoon Chipotle Hot Sauce (I used Tabasco Brand)
1/2 teaspoon Worcestershire Sauce
Salt and Pepper to taste

Take 8 slices of bacon and cut in half.  Fry bacon over medium high heat until crisp and browned.  Lightly butter the english muffins and place under a broiler or toaster oven for 3 – 5 minutes (depending on how your oven heats) until they have toasted.   Fill a large saucepan with water, add a couple teaspoons of vinegar to the water and bring almost to a boil.  Place each egg into a small bowl and pour into the hot water.  Only poach 3 – 4 eggs at a time.  Turn off the heat, cover the pan and let sit for 3 – 4 minutes. Remove eggs with a slotted spoon to a plate to keep warm until all eggs have been poached.

To assemble place 2 half slices of bacon on each english muffin, followed by a couple leaves of spinach, avocado slices, poached egg and chipotle hollandaise sauce.

To make hollandaise sauce, melt butter in a saucepan over low heat.  Place egg yolks in a blender and blend on high for 30 seconds.  Add the melted butter to the egg yolks while the blender is on, cover and blend another 30 seconds. Add the lemon juice, chipotle hot sauce, worcestershire sauce, salt and pepper.  Blend well.  Blend an additional 30 seconds just before pouring over poached eggs.

Serves 4 (2 per person)