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1
Split English muffins in half and toast until browned.
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2
Cook the bacon until crisp.
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3
Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork.
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4
Spread the avocado over the toasted English muffin halves and top with the bacon.
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5
Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs.
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6
Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once.
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7
To Make the Chipotle Hollandaise Sauce:
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8
Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted.
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9
Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well.
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10
Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.
