Oh my goodness gracious. Do just those those words give you a clue about how absolutely divine this brunch dish could be? It’s an absolute must-make if you’re into Benedict eggs in general, and if you like avocado and bacon.
This dish does take a bit of time to make. I won’t kid you about that part – you need to roast the bacon in the oven with the brown sugar/chipotle topping. It isn’t difficult, but just a bit tedious and time consuming. But remember, this is an extra-special brunch dish. Maybe you can enlist the help of someone else to help you with part of it? The English muffins need to be toasted at the last minute, although I suppose you could do it half an hour ahead and then reheat them in the oven briefly. Just don’t let them get hard or dried out! The tomatoes are easy enough to get sliced ahead of time. The Hollandaise is easy enough to make – hopefully you’ve made it before so you know how the drill goes with that. The difference here is that the mashed avocado goes into the Hollandaise sauce at the last minute. You can very gently and quickly reheat the mixture before serving, but the sauce has to be made at the last minute.
And then there’s the eggs, of course. If you haven’t ever made poached eggs, maybe you should practice once or twice. They’re not difficult, really, although some people do have trouble with the egg white spreading everywhere, so it wouldn’t hurt to try it for a time or two. I learned at a cooking class some years ago about putting the egg into a Pyrex glass cup and gently lowering the cup and egg into the simmering water and tipping it out with your fingers holding the opposite edge. Very simple. The egg stayed together without wisps of white spidering in all directions.
Have everything all warm and then pile it all together – English muffin, tomato slice, bacon, egg and avocado Hollandaise on top. And some cilantro sprinkled on the top if you remember! Then dig in. You won’t believe how good this is. Thanks to Phillis Carey for this recipe.
What’s GOOD: everything single, solitary mouthful is good and if you weigh effort against taste, taste will win, but it takes some effort to put it all together. Worth it, though.
What’s NOT: really nothing except for the time required to make it all. Not a good brunch dish if you’re in a hurry!
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California Benedict with Chipotle Spiced Bacon, Tomato and Avocado Hollandaise
Recipe By: Phillis Carey cooking class, Sept. 2013
Serving Size: 4 (2 per person)
BACON:
8 pieces thick-sliced bacon — cut in half (across)
1/2 cup brown sugar
1/2 teaspoon chipotle chile powder
EGGS:
1 tablespoon vinegar
8 large eggs
4 whole English muffins — halved
2 tablespoons unsalted butter
4 slices fresh tomato
2 tablespoons fresh cilantro — minced (for garnish)
AVOCADO HOLLANDAISE:
3 large egg yolks — at room temperature
3 tablespoons fresh lemon juice
1/2 cup unsalted butter — melted (hot)
1 whole avocado — peeled & diced
Notes: Each person might be happy with just one of these, not two, especially if you’re serving anything else like fruit or breads, coffee, champagne. Hungry men and boys probably would be happy to eat two of them.
1. BACON: Preheat oven to 400°. Line a large baking sheet with parchment paper and set a rack in the pan; arrange bacon slices on the rack. In a small bowl combine the brown sugar and chipotle chile powder. Spread this mixture over the top of each bacon slice, covering all the surface with some of the mixture. Bake for 15-25 minutes or until the bacon is crispy and golden brown. Remove and set aside.
2. HOLLANDAISE: Heat at least 3 inches of water in the bottom of a double boiler to a low simmer. In the top of the double boiler whisk egg yolks and lemon juice together, then place on top of the simmering water in the lower pan. Whisk constantly, add the hot, melted butter in a slow, steady stream. As the sauce thickens, you may add the butter a bit faster.
3. AVOCADO: Place diced avocado in a strainer and rinse under cold tap water. Drain and transfer it to al food processor (or you may use a fork or potato masher in a bowl). When the Hollandaise sauce is finished, whiz up the avocado and gently add to the Hollandaise sauce. If the mixture is too cool, you can gently reheat the sauce (don’t COOK it, just reheat it). Season with salt and pepper to taste.
4. ENGLISH MUFFINS: Toast the muffin halves and lightly spread with soft butter.
5. EGGS: Fill a medium saucepan with about 2-3 inches of water. Add vinegar and bring mixture to a simmer. Crack an egg into the simmering water, holding the egg right above the water and letting it slide into the water. (Alternately, crack each egg into a small heatproof dish and gently lower one side of the dish into the water as you tip the egg out into the water.) Cook eggs for 3-4 minutes or until the egg white is set but yolk is not still wobbly. Remove the eggs to a paper-towel lined pan or dish. (You may also cook the eggs ahead of time, remove to a paper towel lined pan and when you’re ready to serve, slip the eggs back into the simmering water for about 30 seconds to reheat them.)
6. TO SERVE: Place warmed English muffins on each plate (2 per person is specified; 1 muffin may be enough for some people). Place a tomato slice on each one, then the bacon (reheat it very briefly in the microwave or in the oven), the poached egg, then spoon Hollandaise sauce over each one and garnish with cilantro.
Per Serving (this makes 2 per person, which might be too much food!): 906 Calories; 64g Fat (62.9% calories from fat); 29g Protein; 56g Carbohydrate; 4g Dietary Fiber; 683mg Cholesterol; 845mg Sodium.

Toffeeapple
said on December 5th, 2013:
I would eat that in a restaurant but wouldn’t bother doing it just for myself. It sounds delicious.
Oh, it’s definitely delicious. And decadent. And I agree – I wouldn’t even make it for just 2 people! Too much work. But the taste – well, it’s off the charts. . . carolyn t