Eggs Benidicto w/ chipotle hollandaise sauce

By á-47

Ingredients

• 2 sticks butter, melted
• 1 chipotle chile
• 3 egg yolks
• 1/2 lemon, juiced
• 2 poached eggs per serving
• 2 thin sliced proscuitto per serving
• 1/2 croissant roll per serving

Preparation

Step 1

Blend the chipotle pepper, egg yolks and lemon juice in a blender. Slowly drizzle the butter into the blender while running to combine. (Throw out the frothy whilte stuff from the melted butter - don't need it). Add salt and pepper. If too thick gntly drizzle in 3-4 Tbsp. hot water while blender is running.

Poach eggs. Gently drop egg into a soup ladle and lower into boiling water. Remove with a slotted spoon and blot off excess water.

Cut croissant roll in half. Layer 2 thin slices of proscuitto and add poached eggs. Drizzle with the chipotle hollandaise sauce.