Description
A comfort-forward brunch sandwich with smoky bacon and a silky chipotle hollandaise, perfect for special occasions or a quick weekday meal.
Ingredients
Scale
- 8 thick-cut bacon slices
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1–2 teaspoons minced chipotle in adobo
- 8 tablespoons (1 stick) melted butter
- 4 large eggs
- 1 tablespoon white vinegar
- 4 English muffins
Instructions
- Cook the bacon in a skillet over medium heat until golden and crisp, about 8–10 minutes, then drain on paper towels.
- Combine egg yolks, lemon juice, Dijon mustard, and minced chipotle in a heatproof bowl, warming gently over simmering water while whisking.
- Slowly add melted butter in a steady stream until the sauce thickens to coat the back of a spoon, seasoning with salt and lemon to taste.
- Poach the eggs in simmering water with white vinegar for 3–4 minutes for soft yolks.
- Toast the English muffins.
- Assemble the sandwich by placing bacon and egg on each muffin half and spooning chipotle hollandaise over the egg.
Notes
For best results, use an immersion blender for the hollandaise. Keep melted butter between 120–140°F and maintain a gentle simmer for poaching eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Brunch
- Method: Pan-frying and poaching
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 340mg