Ingredients

• 2 strips bacon
• 6 hard boiled eggs, peeled
• 3 tablespoons Crema Mexicana or butter milk
• 1 tablespoon of chipotle pepper adobo sauce, seeds removed
• 2 tablespoon finely chopped tomatoes, seeds removed – divided
• 2 teaspoons Extravagonzo Roasted Garlic Culinary Oil
• Smoked Chipotle Sea Salt & freshly ground black pepper to taste
• 1 tablespoon finely chopped chives

Instructions

1. Add the bacon to a sauté pan over medium heat. Cook until it’s brown and crisp, about 3 minutes per side. Remove it from the pan. Set it aside to drain a double layer of paper towels.
2. On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a small mixing bowl.
3. Place the empty egg white halves on a serving platter – round side down. If they slice around too much, you can very gently slice a sliver off of the bottom to make a base — being sure not to cut through to the opening!
4. Use a fork to mash the yolks and then add the Crema Mexicana and adobo sauce (from chipotle peppers in adobo sauce).
5. Crumble the bacon into tiny pieces and add half of it to the yolk mixture. Then add 1 tablespoon of the tomatoes and the Extravagonzo Roasted Garlic Culinary Oil, and mix until everything is evenly blended. Now season to taste with Smoked Chipotle Sea Salt and pepper.
6. With two teaspoons or a tiny cookie scoop (about 1-inch), equally divide yolk mixture into the openings of the egg white halves.
7. Add the remaining half of the crumbled bacon and the 1 tablespoon of tomatoes to a small bowl. Stir in the chives and mix. Add a bit of this mixture to the top of each egg.
8. Serve!