We love eggs benedict at our house. We have one child with egg allergies, so we have to make two separate meals on mornings we are craving eggs benedict, but it's ALWAYS worth it. This is my twist on eggs benedict, and although I certainly love my "standard", this one is always fun as an easy way to make it a little different and special.
Chipotle Eggs Benedict
English Muffins, halved and toasted
Prosciutto (baked on a wire rack in oven until crispy)
Eggs (water and cooking spray or vinegar to poach)
Chipotle Hollandaise Sauce (recipe below)
Pepper to taste
Parsley for garnish
Place prosciutto in oven on a wire rack and bake on 300 (convection bake if possible) until fully crisped.
Meanwhile prepare water for poaching eggs. (I have a poaching pan, but it's not required.) If using a poaching pan, spray the reservoirs with nonstick cooking spray and fill the basin to the required height with water. If using a sauce pan, heat water and 1 T vinegar.
While the water is heating and the prosciutto is crisping, prepare the Chipotle Hollandaise Sauce.
2 large egg yolks
1 tablespoon cold water
Pinch of salt
1 stick unsalted butter, melted
1 T fresh lemon juice
Dash of Worcestershire sauce
1-3 t adobo sauce as desired
1 chipotle pepper, seeded and minced
In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated. Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice, Worcestershire, adobo sauce and minced chipotle, and serve warm.
MAKE AHEAD The sauce can be kept warm over the hot water bath off the heat for 30 minutes. Whisk occasionally and reheat over hot water.
Poach the eggs to desired consistency. Place 1/2 of an English Muffin on a plate, and top with prosciutto, egg, sauce, pepper and parsley!
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