Chipotle Eggs Benedict

Ingredients

• Salt (1/4 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Hot sauce (1 teaspoon)
• Lemon juice (1 tablespoon)
• Egg yolks (3 for the hollandaise sauce)
• Chipotle peppers in adobo sauce (2 peppers with 1 tablespoon adobo sauce)
• White vinegar (2 tablespoons)
• Eggs (4 for poaching)
• Canadian bacon (4 slices)
• Butter (1 tablespoon)
• English muffins (2, split and toasted)

Instructions

1. Start by melting the butter in a skillet over medium heat. Once melted, add the Canadian bacon and cook until it is nicely browned, about 2 minutes per side. Once cooked, set it aside on a plate.
2. Prepare a pot of water and add the vinegar. Bring this to a gentle simmer. Crack the eggs individually into a bowl and then gently tip them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set, but the yolks remain runny. Carefully remove the eggs with a slotted spoon and set them aside.
3. To create the chipotle hollandaise sauce, combine the chipotle peppers, adobo sauce, egg yolks, lemon juice, hot sauce, salt, and pepper in a blender. Blend until the mixture is smooth and creamy.
4. To assemble the Chipotle Eggs Benedict, place a slice of the browned Canadian bacon on each half of the toasted English muffins. Top each with a perfectly poached egg and generously drizzle with the homemade chipotle hollandaise sauce. Serve immediately and enjoy this spicy twist on a classic breakfast dish!