Eggs Benedict With Chipotle Hollandaise

Eggs Benedict With Chipotle Hollandaise

Recipe By: Ingrid Hoffmann


For the chipotle hollandaise:
1/2 cup(1 stick) unsalted butter
3 large egg yolks
2 tablespoons hot water
1 tablespoons plus 1 teaspoon fresh lemon juice
1/8 teaspoons salt
1 tablespoons sauce from a can chipotles in adobo
For the eggs:
1 1/2 teaspoons dried oregano
1/2 teaspoons paprika
4 slice Canadian bacon
4 homemade or store-bought white corn arepas
2 tablespoons white vinegar
4 large eggs
Chopped flat-leaf parsley leaves -- for garnish

For the hollandaise:
Melt the butter in a small saucepan over medium-low heat until it is
foamy but not browned, about 5 minutes. Bring a small saucepan of
water to a boil. Reduce the heat to medium-low and using the double
boiler method, set a small bowl on top of the saucepan (the bottom of
the bowl should not touch the water). To the bowl, add the egg yolks,
2 tablespoons of hot water, the lemon juice, salt, and adobo sauce,
and whisk until foamy and just starting to thicken, about 5 minutes.

Slowly add the melted butter a little bit at a time and whisk the
sauce until it is smooth. Turn off the heat and cover the bowl with
plastic wrap. Let the sauce stand over the warm water for up to 30
minutes before serving.

Note: If the sauce thickens too much or starts to separate, whisk hot
water a teaspoon at a time until it is comes back together or thins
out. Don't reheat the sauce over direct heat in a saucepan, it will
separate.

Combine the oregano and the paprika in a small bowl and rub the herb
mixture into the Canadian bacon. Heat a medium nonstick skillet over
medium heat and add the seasoned bacon slices Cook until their edges
begin to turn golden brown, about 3 minutes on each side.

Warm the arepas in a large skillet over medium-high heat 10 to 15
seconds on each side until they're heated through.

For the eggs:
Fill a large skillet with 1 1/2 inches of water. Add the vinegar and
bring the liquid to a gentle simmer over medium-high heat. Reduce the
heat to medium. One at a time, crack the eggs into a ramekin or small
bowl and gently slide them into the hot water. Poach the eggs until
the whites are set and the yolks are still runny, about 2 to 3
minutes. Use a slotted spoon to remove them from the water and place
them on a paper towel-lined plate to drain off excess water.

To assemble, place a warm arepa on each serving plate. Top with a
slice of the Canadian bacon and a poached egg. Spoon some of the
chipotle hollandaise over the egg and sprinkle with the chopped
parsley. Serve immediately.


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