Prep Time
20 min
TOTAL TIME
15 min
Serves
2
Ingredients
- 1 pack McCain® Medleys Mexican Style
- 4 eggs
- 1 fresh jalapeno, chopped
- 2 tbsp fresh cilantro, minced
Chipotle Blender Hollandaise
- 3 large egg yolks
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp chipotle in adobo sauce (just the sauce, not the pepper)
- ½ cup butter, melted and hot (salted or unsalted)
How to make it
- Follow package instructions and bake McCain® Medleys Mexican Style on a sheet pan for 14-16 minutes.
- Bring a large pot of salted water to a gentle boil and carefully drop in eggs. Poach eggs for 2-4 minutes and then remove from the water and place on a paper towel. Alternatively, you can fry eggs to your liking.
- With a blender or hand blender, blend together egg yolks, lemon juice, and chipotle in adobo sauce for 3-5 seconds.
- Add butter to a small sauce pan and melt.
- Once butter is melted, switch the blender onto high speed and slowly stream in the melted butter until the sauce thickens, about 15 - 30 seconds. It is important to remember that the longer you run the blender, the thicker the hollandaise will become.
- Test the texture of the sauce. If you want it thinner, add ½ - 1 teaspoon of hot water at a time and blend. Repeat until you are satisfied with the viscosity of the sauce.
- Build your bowl! Start with a layer of McCain® Mexican Style Medleys, followed by the eggs, pour over the hollandaise, and then garnish with the fresh jalapeno and cilantro!
2
16 min
1