You could say the jalapeño is the star of this cast, and the egg is the stakes character with the devoted muffin as the best friend. You know why I say that when you bite into this oh-so-good sandwich. It totally leaves your mouth wanting more.
When a jalapeño pepper is smoked, it's called a chipolte pepper, which comes from the Nahuatl word chilpoctli (meaning "smoked chili"). It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.
The jalapeño is named after the Mexican town of Xalapa, capital city of the Mexican state of Veracruz.
The peppers grow on a vine, not a tree, and they vary in size and heat.
This Saturday Sandwich salutes the English Muffin, a small, round, flat type of yeast-leavened bread which is commonly sliced horizontally, toasted and buttered.
Chipotle Guacamole Eggs Benedict Sandwich
Serves 4
1 ripe Fresh California avocado, seeded and peeled
1 chipotle pepper, seeded and minced
1 Tbsp. minced cilantro
1/2 tsp. fresh lime juice
1/4 tsp. salt, divided
1/4 tsp. ground pepper
1 tsp. vinegar
4 large eggs
4 whole wheat English muffins, split
1/2 cup crumbled queso fresco
Minced cilantro, for garnish
In a medium-sized bowl, smash the avocado with the back of a fork. Stir in the chipotle pepper, cilantro, lime juice, salt and pepper. Set aside.
Fill a large skillet with water to three-quarters full and set over medium heat. Bring the water to a simmer and add vinegar (any kind will do) and salt.
Crack the eggs directly into the water. Make sure the water remains at a simmer, adjusting the heat as necessary. Cook for 3 minutes to achieve a perfectly poached egg. Using a slotted spoon, remove each egg from the water and blot on a paper towel to remove excess water before transferring to serving plate.
Toast the English muffin halves and place two on each plate. Divide the guacamole and queso fresco evenly between the English muffin halves. Top each English muffin with a poached egg. Garnish with cilantro. Serve and listen for the hallelujahs.
* Source: California Avocado Commission
California Avocado Commission, created in 1978, strives to increase demand for California Avocados to benefit the state's nearly 5,000 avocado growers. The California Avocado Commission serves as the official information source for California Avocados and the California Avocado industry.
Thomas’ English Muffins is the #1 selling English Muffin and a favorite product in America in addition to bagel Thins® bagels, flavored bagels, Swirl Breads and more.
135 years ago Samuel Bath Thomas, an innovator and entrepreneur, created the Original “Nooks & Crannies” English Muffin after moving from England to the United States. He used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. He later opened his own bakery in New York City in 1880.
Thomas’ English Muffins are a popular part of the American breakfast. Thomas is owned by Bimbo Bakeries USA, which also owns Entenmann's, Boboli, Stroehmann, and Arnold bread companies.
Queso fresco is a traditional Mexican cheese which is a common ingredient in a wide range of dishes. The cheese is a quintessential part of Mexican cuisine, and is often available in Mexican markets and grocery stores. It's best when it's as fresh as possible, the cheese should be purchased on the day it is to be used, ideally. It can be kept wrapped in the fridge for several days, but it will start to lose texture and flavor.
It may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months. It's good in Spring, too. Actually, it's good any time.
The flavor is bright and mild with a salty-sour kick, and while it's creamy, it's not rich or buttery tasting.