This has been on my list to try for a long time! And after I made this delicious dish I wondered by I waited so long. Putting this meal together is pretty simple. Poaching an egg can be tricky but even if it doesn't turn out pretty, it will still be delicious. You can check out this helpful tutorial from Smitten Kitchen!
Plus, avocado makes everything better.
As does any kind of chipotle cream sauce. Can I get an amen?
I would definitely recommend this for any meal of the day. I enjoyed it at 10pm, but I'm sure it will be making some more brunch appearances soon! It's great for looking like you're all fancy schmancy and spent a long time making something classy for guests when it takes about fifteen minutes total to make, including heating the water.
What You'll Need:
- 2 English muffins
- 2 large eggs
- 1 small avocado
- 2 slices Canadian style bacon
- butter to spread
- 2 egg yolks
- 1 stick of butter, melted
- juice from 1/2 lemon
- 1/2 chipotle pepper (more if you like things spicy!)
- 2 tbsp adobo sauce (from canned chipotles in adobo)
What To Do:
Bring a pot of water to simmer. Swirl the water quickly with a spatula or spoon, creating a whirlpool effect. Crack your egg in the center and cook for about 2 1/2 minutes or until the whites are cooked through. Remove with a slotted spoon and let drain on a paper towel.
Meanwhile, butter both sides of the English muffins and brown in a pan over medium heat. Heat Canadian style bacon in the pan as well. Mash avocado until creamy. Spread avocado over English muffin, then top with Canadian bacon and poached egg.
In a blender, combine egg yolks, lemon juice, chipotle pepper and adobo sauce for about thirty seconds until completely combined. With the blender still running, slowly stream in the hot, melted butter. The mixture should become thick and creamy. Immediately pour over your delicious sandwich and indulge.
Recipe adapted from Confections of a Foodie Bride: