Chipotle & Lentil Eggs Benny

Directions

1. In a quart container, add egg yolks, salt, chipotle, and lime juice and begin to blend with an immersion blender. Slowly add the melted butter until a stable hollandaise is formed. Reserve.
2. In a large sauté pan over medium to high heat, add oil, walnuts, mushrooms, lentils, chili powder, cumin, oregano, and paprika and cook, tossing, until hot. Set aside.
3. To build, place two halves of an English muffin on a plate and smear with avocado. Top with the lentil crumble. Add a warm poached egg onto each half and garnish with a nape of hollandaise and a slice of jalapeno and cilantro.