Receta 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.
- Other breakfast dishes with poached egg:
- For the Love of Cooking’s Poached Egg on Toast with Roasted Tomato & Caramelized Mushrooms
- Eggs on Sundays’ Breakfast Crostini with Poached Egg, Wilted Spinach & Bacon
- Healthy Delicious’ Sweet & Spicy Crab Hash with a Poached Egg
- Poached Egg on Toast with Chipotle Mayonnaise, Bacon & Avocado
- Chipotle Mayonnaise:
- 1/2 cup mayonnaise (preferably low-fat)
- 1 chipotle pepper*
- 1 tsp adobo sauce*
- 2 tsp fresh lime juice
- The rest:
- 8 slices crusty bread
- 1 avocado, cut into 16 slices
- 4 slices bacon, cooked until crispy
- 8 eggs
- 1/4 cup finely chopped cilantro
- 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.
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.
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