Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado Recipe

Before I learned to poach an egg, the only chance I had of eating Eggs Benedict was at a restaurant. It is the only thing on a brunch menu that I simply cannot resist. When I am at home, however, rooting through the fridge for breakfast ideas while on the brink of a hypoglycemic meltdown (seriously, I am a little tough to take when I’m hungry), the last thing I want to do is mess with a finicky Hollandaise sauce. The challenge, however, is to replace the creaminess of the traditional sauce with a quick alternative.

That’s where the chipotle mayonnaise comes into play. In less than a minute, mayo, chipotle peppers, and lime juice are combined to make a smooth, smoky sauce that will lend a little kick to your morning. Pile whatever you choose on top of the toast and mayo – tomatoes, ham, queso fresco cheese – whatever tickles your fancy. I chose crispy bacon and fresh avocado to round out my open-faced breakfast sandwich. Even though poaching an egg is very easy, you could replace it with a scrambled or fried egg.

The recipe:

The chipotle mayonnaise:

In a medium bowl, stir to combine mayonnaise, chipotle pepper, adobo sauce and lime juice.

The rest:

Toast bread until golden brown. Spread 1 tablespoon chipotle mayonnaise on each piece of toast. Top each with 2 slices avocado and 1/2 piece bacon.

Poach eggs according to my tutorial, How to: Poach an Egg. Poach the eggs in two batches (four per pan). If you would like them to be ready at the same time, I recommend using two pans, with a 1 teaspoon of vinegar for each.

Lay one poached egg on top of each piece of toast. Garnish with cilantro, if desired. Serve immediately.

In a medium bowl, stir to combine mayonnaise, chipotle pepper, adobo sauce and lime juice.

The rest:

Toast bread until golden brown. Spread 1 tablespoon chipotle mayonnaise on each piece of toast. Top each with 2 slices avocado and 1/2 piece bacon.

Poach eggs according to my tutorial, How to: Poach an Egg. Poach the eggs in two batches (four per pan). If you would like them to be ready at the same time, I recommend using two pans, with a 1 teaspoon of vinegar for each.

Lay one poached egg on top of each piece of toast. Garnish with cilantro, if desired. Serve immediately.

Serves 4 (2 per person)

* Chipotle peppers are sold in a can in an adobo sauce. They can be found in the Mexican aisle of most well-stocked supermarkets.

avocado,

bacon,

brunch,

chipotle,

egg,

mayo,

poached,

toast