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
A perfect way to warm up Eggs Benedict.
Ingredients
- 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
Instructions
- Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender.
- Blend for 30 seconds before streaming in the melted butter
- Serve immediately.
Notes
Yields: ~1 cup
Estimated time: 5 minutes
{ 20 comments… read them below or add one }
Love it – ever since we found chipotles in adobo sauce we’ve been using them in everything, but haven’t thought of putting them in hollandaise until you mentioned it here – great idea
I love hollandaise, but I’ve been intimidated to make it. I’ll add this to my collection and wonder if I’ll ever make it happen.
This is also quite tasty eaten with a spoon!!
Hello! I am always so impressed with your photos. Do you think you could do a post showing the set-up of a shot? I’d love to see where these beautiful pictures were taken and if you use any props to help with your lighting.
Thanks!
Thanks, Lauren! Sure, we’ll try to work on something like that in the next week or so.
Sweet! I’m looking forward to it.
I love to eat hollandaise out at brunch so that the I don’t have to admit to myself how much butter is in it. But this chipotle version looks too good to miss out on! I’ll just close my eyes while I whip it up
Mmmmm. Great idea! Something I do with my chipotles in adobo is whirl a canful in my mini-processor, then drop the resulting mixture by teaspoonfuls onto a cookie sheet and freeze. Once set, place the drops into a freezer bag and pull out what you need when you have a need.
Alright you little tricksters! You have now made me want breakfast for dinner. And not just any breakfast, this breakfast. That avocado is killing me!
Chipotle hollandaise is such an awesome idea! Beautiful eggs benedict you guys
Thanks, Marla!
I almost died when I saw this. Avocado? Poached egg? Chipotle hollandaise? I CAN’T WAIT to make this!
All I can say is.. WOW, WOW. Incredible idea and combinations!!
Every time I go out for breakfast I get the eggs benedict. I’ve tried it in all shapes and sizes, but I have never had it with chipotle sauce. I’m going to have to make this at home and give it a try. Can’t wait!!
What an amazing idea!!! I adore hollandaise sauce – to kick it up with spiciness is brilliant.
Last time I made hollandaise it ended up like bad scrambled eggs. This recipe inspires me to try again. If I fail, the dog will have a spicy addition to his kibble!
I love benedicts and this looks like such a great twist on hollandaise! I’m going to have to try this real soon…
Wanted to thank you for sharing this recipe and share back our posting and recreation of it. We loved it it was such a hit and will become a recipe we make again and again. http://acoupleoffoodiesintacoma.blogspot.com/2011/07/breakfast-with-kick-few-tips-one-gadget.html
I just made this and it was a hit! I have some extra sauce was wondering how long this will keep in the fridge?
~4 days or so. It never *actually* lasts that long around here, but it’s still good on day 3 for sure. You can reheat it on reduced power in 10 second bursts.