1/4tsp(1 mL) chipotle powder,more or less as desired
2large egg yolks
2 1/2tsp(12 mL) fresh lime juiceor more, as desired
1/2tsp(2 mL) Dijon mustard
1/4tsp(1 mL) sea salt
Poached Eggs
3Tbsp(45 mL) white wine vinegar
6large, cold fresh eggs
3whole wheat English muffins,split in half & lightly toasted
Directions
Black Bean Avocado Verde
Combine all ingredients together in a bowl. Adjust seasoning as desired. Set aside.
Chipotle Hollandaise Sauce
Heat butter until melted and very warm. Stir in the chipotle powder to infuse. Set aside.
Whisk egg yolks, lime juice, mustard and salt together vigorously in a stainless steel bowl until the mixture has doubled in volume.
Place bowl over a saucepan with simmering water below the bowl line. Continue to whisk while being careful not to let the eggs get too hot. Slowly drizzle in warm butter, continue to whisk until sauce is thickened. Thin sauce with warm water as needed.
Remove bowl from heat. Adjust seasoning to taste. Cover and place in a warm spot until needed.
Poached Eggs
Bring a medium sized saucepan with 4 cups (1 L) water to a boil. Add vinegar. Reduce heat to simmer.
Gently break one egg into the water. Repeat with the remaining eggs. Cook for 3 1/2 minutes until the egg whites are set and yolk remains soft. Cook longer if preferred. Gently remove each egg with a slotted spoon, allowing the egg to drain on paper towel.
To Assemble
Place halved, toasted English muffin on plate/platter and divide Black Bean Avocado Verde base evenly between the muffin halves.
Gently place a poached egg on top and add a generous dollop of warm Chipotle Hollandaise Sauce. Serve immediately.
Notes
Not a fan of cilantro? Use flat leaf parsley or Thai basil instead!
Use fresh, cold eggs as they stay together better while poaching.
If the hollandaise sauce becomes too thick, whisk in a few drops of warm water before serving.
For added heat, include hot sauce in the Black Bean Avocado Verde base.
Cooked pinto beans, chickpeas or lentils can be used in place of the black beans.
1/4tsp(1 mL) chipotle powder, (more or less as desired)
2large egg yolks
2 1/2tsp(12 mL) fresh lime juice (or more, as desired)
1/2tsp(2 mL) Dijon mustard
1/4tsp(1 mL) sea salt
Poached Eggs
3Tbsp(45 mL) white wine vinegar
6large, cold fresh eggs
3whole wheat English muffins, (split in half & lightly toasted)
1
Combine all ingredients together in a bowl. Adjust seasoning as desired. Set aside.
2
Heat butter until melted and very warm. Stir in the chipotle powder to infuse. Set aside.
3
Whisk egg yolks, lime juice, mustard and salt together vigorously in a stainless steel bowl until the mixture has doubled in volume.
4
Place bowl over a saucepan with simmering water below the bowl line. Continue to whisk while being careful not to let the eggs get too hot. Slowly drizzle in warm butter, continue to whisk until sauce is thickened. Thin sauce with warm water as needed.
5
Remove bowl from heat. Adjust seasoning to taste. Cover and place in a warm spot until needed.
6
Bring a medium sized saucepan with 4 cups (1 L) water to a boil. Add vinegar. Reduce heat to simmer.
7
Gently break one egg into the water. Repeat with the remaining eggs. Cook for 3 1/2 minutes until the egg whites are set and yolk remains soft. Cook longer if preferred. Gently remove each egg with a slotted spoon, allowing the egg to drain on paper towel.
8
Place halved, toasted English muffin on plate/platter and divide Black Bean Avocado Verde base evenly between the muffin halves.
9
Gently place a poached egg on top and add a generous dollop of warm Chipotle Hollandaise Sauce. Serve immediately.
