Bacon Egg Avocado Breakfast Sandwiches with Lime Chipotle Hollandaise
Flaky croissants layered with mashed avocado, crispy bacon, sunny side eggs, and a blender-made lime chipotle hollandaise sauce.
Servings 4 sandwiches
Calories 433kcal
Equipment
- baking sheet lined with parchment. For oven baking the bacon evenly.
- Blender For emulsifying the hollandaise sauce.
- nonstick skillet For cooking the eggs.
- Saucepan (small). For melting butter.
Ingredients
Sandwich:
- 8 slices bacon
- 2 ripe avocados mashed
- 1 tbsp (15 ml) fresh lime juice
- ½ tsp (0.5 g) ground cumin
- ¼ tsp (0.5 g) chipotle chile powder
- ¼ tsp (0.5 g) chile powder
- ½ tsp (3 g) garlic salt
- 2 tbsps (20 g) finely diced red onion
- 1 tsp (5 ml) olive oil for cooking the eggs
- 4 large eggs
- 4 large croissants
Lime Chipotle Hollandaise:
- ½ cup (113 g) unsalted butter
- 3 large egg yolks
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) adobo sauce (do not include remnants of chipotle peppers often found in canned adobo sauce)
- pinch garlic salt
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 10 to 20 minutes, depending on desired crispness. Transfer to a paper towel–lined plate and set aside.8 slices bacon
- To make the lime chipotle hollandaise sauce, melt the butter in a small saucepan over medium heat until fully melted and hot but not browned.½ cup (113 g) unsalted butter
- Add the egg yolks, lime juice, adobo sauce, and garlic salt to a blender. Blend for about 5 seconds until slightly foamy. With the blender running on low speed, slowly pour in the hot butter in a thin, steady stream. Blend until smooth, thickened, and fully emulsified. Keep warm.3 large egg yolks, 1 tbsp (15 ml) fresh lime juice, 1 tbsp (15 ml) adobo sauce, pinch garlic salt
- In a medium bowl, combine the mashed avocado, lime juice, cumin, chipotle powder, chili powder, garlic salt, and diced red onion. Stir until evenly combined.2 ripe avocados, 1 tbsp (15 ml) fresh lime juice, ½ tsp (0.5 g) ground cumin, ¼ tsp (0.5 g) chipotle chile powder, ¼ tsp (0.5 g) chile powder, ½ tsp (3 g) garlic salt, 2 tbsps (20 g) finely diced red onion
- Heat a nonstick skillet over medium heat and lightly coat with olive oil. Crack one egg into the skillet and cook until the whites are mostly set. Carefully flip and cook for about 30 seconds more, until the whites are fully cooked and the yolk remains soft. Repeat with the remaining eggs.1 tsp (5 ml) olive oil, 4 large eggs
- Slice the croissants in half horizontally. Spread an even layer of the avocado mixture on the bottom halves. Top each with two slices of bacon and one cooked egg.4 large croissants
- Spoon or drizzle the lime chipotle hollandaise over each egg. Place the croissant tops over the filling and serve immediately.
Notes
- Add the butter slowly when making hollandaise to prevent curdling.
- The blender method creates a stable emulsion with minimal effort.
- If the sauce thickens too much, blend in 1 teaspoon warm water at a time.
- Any egg style works: scrambled, over-easy, or fried.
Nutrition
Serving: 190g | Calories: 433kcal | Carbohydrates: 17g | Protein: 13g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 195mg | Sodium: 440mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg