Description
Chicken Benedict brings pure breakfast joy straight to your plate with crispy chicken, poached eggs, and hollandaise sauce that practically dances with flavor. Mornings become special when creamy sauce meets golden chicken and perfectly runny egg yolks create pure breakfast magic.
Ingredients
Scale
Main Ingredients:
- 2 small chicken breasts
- 4 large eggs
- 2 English muffins
- 3 large egg yolks
- ½ cup unsalted butter
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
Seasoning and Spices:
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Fresh chives
Instructions
- Prepare chicken by coating 2 small chicken breasts with ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and pepper across entire surface.
- Heat 1 tablespoon olive oil in skillet over medium heat at 350°F. Cook chicken 5-6 minutes per side until internal temperature reaches 165°F and exterior turns golden brown.
- Remove chicken from skillet and let rest 5 minutes. Slice chicken thinly against the grain using sharp knife.
- Fill medium saucepan with water. Add 1 tablespoon vinegar and bring to gentle simmer around 180°F.
- Crack each of 4 large eggs into separate small bowls. Carefully slide eggs into simmering water.
- Poach eggs 3-4 minutes until egg whites appear set but yolks remain soft and runny. Remove with slotted spoon onto paper towel-lined plate.
- Whisk 3 egg yolks with 1 tablespoon lemon juice in heatproof bowl until mixture slightly thickens.
- Create double boiler by placing bowl over pot of simmering water. Ensure bowl does not touch water surface.
- Slowly stream ½ cup warm melted butter into egg mixture, whisking continuously until sauce becomes smooth and thickened.
- Season Hollandaise with pinch of cayenne and salt. Keep sauce warm.
- Toast 2 English muffin halves until golden and crisp.
- Arrange muffin halves on serving plates. Layer sliced chicken over each half.
- Gently place one poached egg atop chicken on each muffin half.
- Drizzle warm Hollandaise sauce generously over eggs and chicken.
- Garnish with chopped fresh parsley or chives if desired. Serve immediately.
Notes
- Use a meat thermometer to ensure chicken reaches exactly 165°F for perfect safety and juiciness.
- For a foolproof poached egg, create a gentle water whirlpool before sliding in the egg to help whites wrap neatly around the yolk.
- Hollandaise can break easily, so whisk constantly and keep the heat super low when incorporating butter for a silky smooth sauce.
- To make this dish gluten-free, swap English muffins for roasted portobello mushroom caps or crispy potato rounds.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 570 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 43 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 370 mg