Description
The Bacon and Eggs Benedict Sandwich with Chipotle Hollandaise is a flavorful, hearty breakfast or brunch option featuring crispy thick-cut bacon, perfectly poached eggs, and a spicy, creamy chipotle hollandaise sauce served on toasted bread. This recipe balances smoky, creamy, and crispy textures for a satisfying twist on a classic favorite that is quick to prepare and easily customizable to suit your taste.
Ingredients
Scale
Main Ingredients
- 6 slices thick-cut bacon
- 4 fresh eggs
- 2 English muffins or your choice of bread, split and toasted
- Salt and pepper, to taste
- Optional: Fresh herbs (chives or parsley), for garnish
Chipotle Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1–2 chipotle peppers, finely chopped (adjust quantity for spice level)
- Salt and pepper, to taste
Instructions
- Prepare the Bacon: Cook thick-cut bacon in a skillet over medium heat until crispy and golden. Drain on paper towels to remove excess grease and keep warm.
- Toast the Bread: Split English muffins or your chosen bread and toast until golden and crunchy enough to support the toppings.
- Poach the Eggs: Bring water to a gentle simmer, add a splash of vinegar, and carefully slide in fresh eggs one at a time. Poach until the whites are set but yolks remain runny, about 3-4 minutes, then remove eggs with a slotted spoon.
- Make the Chipotle Hollandaise: In a heatproof bowl set over simmering water, whisk egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and creamy. Stir in finely chopped chipotle peppers for smoky spice. Season with salt and pepper to taste.
- Assemble the Sandwich: Layer toasted bread with crispy bacon, a poached egg, and generously drizzle the chipotle hollandaise sauce on top. Garnish with fresh herbs if desired and serve immediately.
Notes
- Use fresh eggs for better poaching results and perfect runny yolks.
- Adjust the amount of chipotle peppers in the hollandaise to match your preferred spice level.
- Keep hollandaise warm using a double boiler or low heat to prevent separation.
- Avoid overcooking poached eggs; runny yolks add an indulgent sauce effect.
- Cook bacon last minute to maintain crispness and avoid sogginess under the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying, Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 320 mg