Quick Recipe: Poached Egg On Toast With Chipotle Mayonnaise, Bacon And Avocado
By Cooking Panda
Poached eggs on toast always make for a delicious, quick meal, but did you ever realize how many scrumptious twists there on the classic dish? Combine poached eggs, toast, bacon, avocado and creamy chipotle lime mayonnaise, and you are in for a heavenly sandwich that is perfect for breakfast or lunch.
Mix the mayo with smoky, spicy chipotle peppers and cool lime for a creamy, zesty touch that perfectly accents the sandwich.
You can serve these on English muffins as little breakfast sandwiches, but they can get pretty messy. It is more fun to serve them open faced and eat them with a knife and fork — that way you embrace the gooey decadence of this easy to make dish.
Variations are limitless — instead of poaching the eggs, try frying them in leftover bacon grease for a more flavorful, if less healthy meal.
You can also substitute the bacon for cheese. Sprinkle it onto the egg while it fries and add more on the sandwich at the end.
You can also mash the avocado with the mayonnaise mixture and serve it as more of a traditional sandwich, but don’t underestimate how messy they are!
Here is the recipe, courtesy of Closet Cooking:
4 slices bread, lightly toasted (multigrain is great)
1/4 cup chipotle lime mayo (see below)
2 avocados, sliced
8 slices bacon, cooked
Bring a large pot of water to a boil and reduce the heat to medium.
Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
Repeat for the remaining 2 eggs.
Assemble sandwiches and enjoy.
Chipotle Lime Mayo
Prep Time: 5 minutes Total Time: 5 minutes Servings: 1
1/2 cup mayonnaise
1 chipotle chili in adobo sauce or to taste, chopped
1 teaspoon adobo sauce
1/2 lime, juice
Mix all ingredients together with gusto. Devour!breakfast sandwich, chipotle lime mayo, egg, open faced