CHIPOTLE BENEDICT

Ingredients:

 8                   Large eggs     

1 lb               Applewood Bacon     

1 pkg            Jiffy Corn Bread Mix     

3 TBL             White vinegar   

How to Prepare:

• Make up cornbread mix according to directions.  (This may be done the day before.)
• While cornbread is baking, fry the bacon in a large skillet until crisp.  Place in a warming oven until serving time. 
• Using large skillet, fill ½ way to the top with water and add vinegar.  (The vinegar will keep the whites from “running away” in the pan.)  When the water begins to boil, turn heat down for a gentle boil.  Crack each egg separately into the water, and poach approximately 4-5 minutes.  This time may vary depending on size of eggs and how “done” you prefer your poached eggs.
• While eggs are poaching, cut cornbread into squares, then cut each square in half and place on a warmed plate.  Take two strips of the cooked bacon and place on top of the cornbread.  When eggs are done, lift from water with slotted spoon—draining well—and place one egg on each section of the prepared cornbread with bacon. 
• Remove cap from the Chipotle Cream Sauce, place in microwave to warm 1 – 2 minutes.  Stir well and place 1 large TBL over each egg.  Serve with extra bacon on the side.

(NOTE)  If you have the time to grill some fresh corn, cut the grilled cob in half and serve on the side.