Mexican Eggs Benedict

Mexican Eggs Benedict

We gave this recipe a taste over the weekend and we were pleasantly surprised with this recipe, adding Chipotle chilies to the Hollandaise Sauce gives it that kick we need in the morning.
Recipe courtesy of Danielle Walker’s Against All Grain
Serves 4

Chipotle Hollandaise Sauce

• 1 to 2 dried chipotle chilies
• 3 large egg yolks
• 2 teaspoons lime juice
• 2/3 cup salted clarified butter or ghee, melted

• 8 large eggs, poached
• 1 tablespoon Whole30-compliant bacon fat or extra-virgin olive oil
• 8 cups baby spinach
• sea salt and fresh cracked pepper
• for serving: avocado slices, fried plantains, fresh cilantro

To make the sauce: Soak the chilies in boiling water for 15 minutes, until softened. Remove the seeds for a more mild sauce, or leave them in for a spicy sauce.  Add the chilies to a blender with the egg yolks and lime juice. Blend until smooth. With the blender running on medium-speed, slowly drizzle in the melted clarified butter or ghee. If sauce separates or is too thick, whisk in a teaspoon of water at a time until it reaches desired consistency.  The sauce can now be stored in the refrigerator for up to 3 days and gently reheated over a double boiler.
Melt the bacon fat in a skillet over medium-high heat and add the spinach. Cook for 2 to 3 minutes, or until it is wilted, then season with salt and pepper to taste. Divide the spinach between 4 plates and top with 2 poached eggs and a drizzle of the Chipotle Hollandaise Sauce.
Serve with avocado, fried plantains, cilantro, and a side of Whole30 Approved bacon if desired.