Avocado Eggs Benedict with Chipotle Hollandaise Sauce

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:
(serves 2)

• 2 English muffins
• 2 large eggs
• 1 small avocado
• 2 slices Canadian style bacon 
• butter to spread

for Hollandaise sauce:

• 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: 

Avocado Eggs Benedict and Chipotle Hollandaise Sauce.

Rib Roast

So my idea for a good man meal had to include some beautifully cooked red meat.

I thought- why yes, prime rib is a great idea. 

It is also known as a standing rib roast

it's where ribeye steaks come from

and you can get it boneless for easier carving

And then I saw this ad in the Randall's mailer 

a boneless rib roast for 2.99/lb

And I thought- NO WAY!

prime rib for 2.99 a pound??

So I planned an entire meal around this beautiful cut of meat

and the day of the dinner I moseyed over to Randall's

And just stared at the meat counter

Boneless Cross Rib Roast

And called my dad.

"This isn't prime rib is it?"

"Yeah... no"

So I bought the on-sale meat anyway. 

It was a rib roast... just not the lovely expensive cut I was planning for

I let it sit for an hour to bring it to room temperature,

crusted the outside with kosher salt, ground peppercorns

and garlic powder

Then I baked it, fat side up, at 400 for 20 minutes

and then at 325 for about 1 hr 20 minutes,

until it reached 140 degrees internally 

for a beautiful rare doneness

the edges were a little more medium

(meat thermometer=favorite new gadget)

Let it rest for at least twenty minutes, tented in foil

And then I sliced the roast thinly 

(but thicker than normal prime rib is sliced)

And yeah, no one else knew that it wasn't the $100 roast

It was absolutely delicious and flavorful!

and the man-meal-red-meat totally went over well.