Chipotle Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Hot sauce - 1 teaspoon
• Lemon juice - 1 tablespoon
• Egg yolks - 4
• Chipotle peppers in adobo sauce - 2, minced
• White vinegar - 1 tablespoon
• Eggs - 8
• Canadian bacon - 8 slices
• Butter - 2 tablespoons
• English muffins - 4, split and toasted

Instructions

1. Melt the butter in a skillet over medium heat. Add the Canadian bacon and cook until browned, about 2 minutes per side. Set aside.
2. Fill a large pot with water, add the vinegar, and bring to a simmer. Crack the eggs into the water and poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3. In a blender, combine the chipotle peppers, egg yolks, lemon juice, hot sauce, salt, and pepper. Blend until smooth.
4. To assemble the eggs benedict, place a slice of Canadian bacon on each English muffin half. Top with a poached egg and a spoonful of the chipotle hollandaise sauce.