One of our family favorite breakfasts has become the Avocado Eggs Benedict with Chipotle Hollandaise that I found on the The Foodie Bride's site several years ago.
|July 22, 2012 Photo|
I think the first time I posted about it was July 2011. Since then we probably make it 5-6 times a year.
It's rich. It's decadent. It's special for an occasion or simple enough for any old Sunday. We just love it. I think it's really the chipotle hollandaise that really attracts us to it. It's just almost to die for kinda good.
Last weekend G had a great day fishing which means we had fresh salmon for dinner and some left over to play with the next day. I decided to give it a try with this eggs Benedict recipe.
When we are trying to stick to Paleo we skip the English muffin. But we go back to Paleo next week so we splurged this last weekend. I started by adding the avocado mashed with some lime, salt & pepper to the English muffins.
Next I added some salmon fillets.
Followed with poached eggs.
And finally the scrumptious chipotle hollandaise sauce garnished with a little cilantro.
It was definitely a treat. One that we used to soak in the last few rays of sun eating breakfast on the patio and decadent food.
Chipotle Hollandaise Sauce ( adapted from the Foodie Bride)
- 2 egg yolks
- Juice of 1 small lemon
- Pinch of Salt
- 1 chipotle & 1 Tbsp adobo sauce (from canned chipotles in adobo)
- 1 stick of butter, melted
- 2 Tblspns chopped cilantro
- Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender.
- Blend for 30 seconds before streaming in the melted butter
- Serve immediately
- Sprinkle with cilantro