How To make Poached Eggs with Chipotle Sauce
1 To 2 dried chipotles or
-mora chiles 1/4 c Water or chicken stock
2 tb Shallots, minced
1 tb Olive oil
1 tb Flour
1/2 ts Dried sage
1 ts Dried thyme
1 2/3 c Chicken broth
1/2 c Cream
Salt to taste 12 Eggs
Pan de Maiz (see recipe) This sounds like a dandy brunch item. Chipotle peppers are *very* hot, so be warned... Before you begin preparing everything else, pour boiling water over chipotle or mora chiles. Cover and let soak for at least 1 hour. When chiles are well softened, puree them in a food processor with 1/4 cup w or chicken broth. Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream. Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it's picante. Taste, and add salt, if necessary. Poach or lightly fry the eggs. Cut corn bread into 6 large squares. Put a square on each plate. Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving. These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate. Serves 6. NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive mayonnaise and dash of lime juice and use as a sandwich spread. PER SERVING(without cornbread): 255 calories, 15 g protein, 5 g carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g fiber. Posted by Stephen Ceideburg
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Breakfast with Chorizo Sausage and Chipotle Hollandaise Sauce
Spanish chorizo sausage with chipotle hollandaise. This dish is known as a comfort breakfast. with a kick of light spicy chorizo sausage and fried or poached eggs to start your sunday morning.
simple ingredients makes this dish incredible.takes approximately 20 minutes to prep and cook. #youtube #breakfast #sausage #chipotle
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The Easiest Eggs Benedict with Hollandaise Sauce You'll Ever Make!
Breakfast on the go with this Eggs Benedict with Hollandaise Sauce recipe.
The secret is to use Melissa's Hollandaise Sauce!
Eggs Benedict with Chipotle Hollandaise (Modified from the video)
For the Benedict:
2 teaspoons White Wine Vinegar
8 Large Eggs
4 English Muffins -- halved
1/4 cup Spicy Hot or Dijon Mustard
8 slices Sharp Cheddar Cheese
8 slices Canadian Bacon
Chopped Chives -- for garnish
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Eggs Benedict with a Twist!
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Items used:
Egg poaching cups:
Eggs Benedict with a Twist
Bacon
1/2 cup brown sugar
1 teaspoon black pepper
1 teaspoon Red Pepper Flakes
8 slices thick cut bacon
Directions:
1. Preheat oven to 400
2. Mix brown sugar, black pepper and red pepper flakes.
3. Put sliced bacon on foil wrapped baking sheet on an oven safe rack.
4. Sprinkle mixture over bacon on both sides and place on rack.
5. Bake for 25 to 30 min until bacon is browned and crispy.
Biscuits:
Ingredients:
4 cups flour
1 teaspoon baking soda
2½ tablespoons baking powder
1/2 teaspoon Salt
1 cup unsalted butter
1 1/2 cups buttermilk
1 egg for egg wash with 2 teaspoons water
Instructions:
1. Preheat oven to 400
2. Add all dry ingredients to food processor (flour, baking soda, baking powder, salt)
3. Pulse to mix ingredients.
4. Add butter and pulse until you have pea size pieces of butter.
5. Mix in buttermilk lightly with fork.
6. Dump out on mat or counter and push dough together until dough is formed.
7. Roll out and use biscuit cutter to cut out biscuit shapes. To make biscuits flaky use roll and fold technique as seen in video.
8. Brush tops of biscuits with egg wash.
9. Put in oven and bake for 14 min or until tops are golden brown.
Chipotle Hollandaise
2 tsp lemon juice
3 egg yolks room temperature
1 tbsp chipotle peppers in adobe sauce
1/4 tsp Sugar
1 1/2 cups unsalted butter
salt to taste
2 tbsp. hot water
Directions:
1. Add butter to microwave safe bowl and melt until hot. Make sure to cover to prevent splatters. Butter needs to be hot or it will not emulsify.
2. Put all other ingredients in blender and blend for 10 to 15 seconds until blended.
3. Keep the blender running on medium and slowly add melted hot butter. Blend for another 30 -45 seconds till emulisfied. If too think and another tablespoon of hot water.
4. This can be reheated In microwave in 10 second increments.
Poached Egg
1. Bring pot or saucepan full of water to boil and then reduce heat to low.
2. Crack egg and use mesh strainer to remove some of the liquidity whites. Place egg in bowl or ramekin.
3. Stir the water to create a vortex and place egg in the vortex. Cook for 3 minutes.
4. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.
5. Put together benedict In this order. biscuit, avocado slices, bacon, poached egg, chipotle hollandaise.
MY NEW FAVORITE BREAKFAST - SPICY EGGS BENEDICT | SAM THE COOKING GUY
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▪️This spicy Mexican Eggs Benedict + chorizo and jalapeño hollandaise is my new FAVORITE.
00:00 Intro
1:40 Benefiber Ad
2:52 Making poached egg
6:22 Cooking chorizo
7:09 Making hollandaise
9:44 Reheating egg
9:51 Building
11:37 First Bite
12:04 Outro
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???? INGREDIENTS:
➔ Chorizo
➔ English Muffin
➔ Avocado
➔ Pepper
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➔ Egg
➔ White Vinegar
⭕️ JALAPEÑO HOLLANDAISE...
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➔ Lime Juice
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Eggs Ibérico Recipe - A Spanish Twist on Eggs Benedict
EGGS IBÉRICO - how to create a smoky, Spanish twist on a breakfast classic, Eggs Benedict!
Ingredients:
4 x free range eggs
2 x English muffins, halved
100ml hollandaise sauce (you can buy pre-made or make your own using a hand blender, 1 egg yolk, 1 tsp lemon juice, 1 tsp water, and then slowly adding 115ml of melted butter, whilst constantly blending). 1 tsp La Chinata mild paprika
50g Ibérico Señorio Bellota 100% ham
Unio Chardonnay Vinegar for poaching the eggs
Olive oil
1 tsp La Chinata hot paprika flakes (optional)
Method:
1. Stir 1 tsp @Lachinatasmokedpaprika mild paprika into hollandaise sauce.
2. Toast the halved English muffins, add a drizzle of olive oil.
3. Add some slices of Ibérico ham to your English muffins.
4. Poach 2 eggs by adding a splash of white wine vinegar, to a pan of gently-boiling water and cook for 2 1/2 - 3 minutes.
5. Whilst the eggs are poaching, warm your hollandaise sauce in a separate pan.
6. Add the poached eggs to the ham-topped muffins, and spoon the paprika hollandaise over the eggs.
7. Top with La Chinata hot paprika flakes (optional)