Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise)

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I thought this was a excellent show. I cannot wait to see it again next week. Hope that she will be on food network for many years.

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Last time I looked croissants and proscuitto were not Mexican ingredients. Show some true creativity in this dish. I made it with a masa corn cake as the bread and used some leftover shredded pork for the meat, poached the egg and drizzled with chipolte hollandaise, garnished with diced avacado and cilantro. An authentic reproduction of the original dish. You could have also used a blue corn pancake for the bread and shredded chicken for the meat. I'll keep watching for now, only to see if things improve.

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Made the Chipotle flavored eggs benedict this morning after watching the show yesterday. As easy as she made it seem in the show, and quite good. Recipe provides the perfect amount of heat.

Highly recommend serving with a side of peppers and onions and hash browns.

This was a big hit - even with the kids.

We will DVR future episodes!

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The idea is good but if you have eggs/croissants/prosciutto that is room temp. then you need a warm benedict sauce. Just a tbl of hot water does not make it warm/hot and even worth eating. Suggestion put the benedict sauce in the micro-wave to have it at least warm/hot and it might work out.

hate cold eggs.

I only get to see Tyler on Sat. morning I love him, but the other gal you had was a lost cause now I kind of found this gal interesting and will try the Roasted Tomatillo Salsa and let you know what I think.

Patsy Glaser in Fircrest, WA

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Thank you Thank you Thank you Marcela, I am not afraid to make Eggs Benedict any more. Sooooo delicious and easy. Thanks again!!!!

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I tried them before, but i just did not know what was in it. Cant wait to do this recipe on a Sunday morning for my family.
As an FYI, i had "cafe de hoya" a couple of years ago for the first time and it was the best coffee i ever had. My wife makes it when she brings cinnamon from Mexico, its just delicious.
Congrats for the show Marcela...
Good Luck.

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To tell the truth is the best complement I can pay Marcela on this easy to make a traditional sauce and plating a great one. The way to make the sauce is the most simple way of doing and not having to weary about it coming a part. The added touch of the Chipotle and lime juice, improved the flavor and method of preparing the Benedict souce. Traditionaly it is done over a double boiler and with orange juice. But now, we at home can have the Eggs Benedict (a la Mexicana any time we want too.
Before I forget. I was born in Mexico, D.F. Raised in Hollywood half ot the time up to age 16. Also lived in Ensenada, B.C. and your hometown of Tijuana. It was by where the U. S. Consulet is located. So I lnow well what the flavors of Mexico are all about. Why? My parents were involved in restaurants and hotels. Learn my cooking there, but never made it a profession.
Thank you Marcela. You brought back memories of what is to cook in our stile, with flavors that stay with you!

Roberto
Alameda CA

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Excellent recipe and a great marriage of cultures (Mexican, Italian and French since Larry below mentions diversified culture. As to Carroll's comments, a blender hollandaise is one classic way preparation if you don't want to use the traditional double boiler method. The Mexican spin, of course, is the chipotle. Second, if you want your croissant toasted and your proscuitto warmer, then toast them. Croissant are often eaten room temperature. The way Marcela prepared the poached eggs is a classic in the exact same way that Julia Child prepared them. And, she didn't place the eggs on a cold paper towel on a cold counter. Marcela momentarily blotted away the excess water on the paper towel and placed the eggs onto a plate until she could get the other eggs out of the poaching liquid. I prepared eggs with Marcela's recipe and they were superb! The warm eggs also warmed the proscuitto....imagine that! NEITHER Larry or Carroll mentioned actually COOKING the recipe just watching it and jumping to conclusions.....p-l-e-a-s-e!

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I can't wait to try these recipes!! Thanks for all the tips!!

Carolyn

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I can't imagine why anyone would have trouble with this recipe. It was wonderful if you follow the directions by the airing of the show. Sometimes recipes can get a bit hazy just reading them. My husband and I both loved, loved, loved it!
Linda