When we posted the Avocado Eggs Benedict recipe, I mentioned that one of the pieces were missing: Chipotle Hollandaise Sauce. I had everything ready to go to whip up a batch. Everything except the star ingredient – canned chipotles. It’s an absolutely delicious meal without it but it’s so much better with the sauce.
To remedy that sad situation, we whipped up another round of Avocado Eggs Benedict, this time with Chipotle Hollandaise. It’s slightly spicy but the subtle warmth pairs perfectly with the creamy avocado and the richness of the egg yolk.
Chipotle Hollandaise Sauce
Creamy chipotle hollandaise sauce is the perfect way to warm up Avocado Eggs Benedict.
- 2 egg yolks
- Juice of 1/2 lemon
- Pinch of Salt
- 1 chipotle + 1 Tbsp adobo sauce (from canned chipotles in adobo)
- 1 stick of butter, melted
- Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender.
- Blend for 30 seconds before streaming in the melted butter
- Serve immediately.
Yields: ~1 cup
Estimated time: 5 minutes