Eggs Benedict with Chicken or Beef

This hearty  satisfying twist on the brunch classic. With perfectly poached eggs, toasted English muffins, and a rich, buttery hollandaise sauce, this version is packed with protein and flavor in every bite.

Why I Love This Recipe

I love this upgraded Eggs Benedict because it turns a light brunch into a filling, complete meal. The savory depth of grilled chicken or steak pairs beautifully with the creamy hollandaise and runny yolk. It’s elegant enough for a special occasion and easy enough for a weekend breakfast when I want something indulgent and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Benedict base:

• English muffins, halved and toasted
• Cooked chicken breast (grilled, sliced) or beef steak (thinly sliced, cooked to preference)
• Eggs (fresh for poaching)
• White vinegar (for poaching water)
• Butter or olive oil (for reheating the meat, if needed)

For the hollandaise sauce:

• Egg yolks
• Unsalted butter, melted
• Lemon juice
• Salt
• Cayenne pepper or paprika (optional)

Optional garnishes:

• Fresh herbs (parsley, chives)
• Sliced avocado
• Tomato slices
• Microgreens or arugula

Directions

1. Prepare the hollandaise:
   • I whisk the egg yolks and lemon juice in a heatproof bowl until smooth.
   • I place the bowl over a saucepan of simmering water and whisk until slightly thickened.
   • I slowly drizzle in the melted butter while whisking constantly, until the sauce is thick and silky.
   • I season with salt and a pinch of cayenne, then remove from heat and keep warm.
2. Toast and prep:
   • I toast the English muffins until golden.
   • I warm the cooked chicken or beef slices in a skillet with a touch of oil or butter, just enough to reheat without overcooking.
3. Poach the eggs:
   • I bring water with a splash of vinegar to a gentle simmer.
   • I crack each egg into a small cup and gently slide it into the water.
   • I poach for 3 minutes, then lift them out with a slotted spoon and drain on paper towels.
4. Assemble:
   • I top each toasted muffin half with a few slices of chicken or beef.
   • I place a poached egg on top, then spoon over the hollandaise sauce.
   • I garnish with herbs, cracked pepper, or avocado slices if I want to elevate it.

Servings and timing

This recipe makes 4 servings (1 egg per muffin half) and takes about 30–35 minutes total—15 minutes to prep and 15–20 minutes to cook and assemble. It’s perfect for brunch or a luxurious breakfast-for-dinner.

Variations

• I’ve used shredded rotisserie chicken for a shortcut.
• For steak lovers, thin-sliced grilled ribeye or skirt steak adds bold flavor.
• Sometimes I add sautéed spinach or mushrooms under the meat for an extra layer.

Storage/Reheating

Eggs Benedict is best fresh, but some parts can be made ahead:

• I store the cooked chicken or beef in the fridge for up to 3 days.
• Poached eggs can be made ahead and stored in cold water, then reheated in hot water for 30 seconds.
• Hollandaise can be kept warm for an hour or made fresh in a blender right before serving.

FAQs

Can I use shredded chicken instead of sliced?

Yes, I’ve made it with pulled or shredded rotisserie chicken and it works just as well—especially with extra hollandaise over the top.

What cut of beef is best?

I like thin-sliced steak like sirloin, flank, or ribeye. I cook it medium or medium-rare for the best texture.

Can I make hollandaise in a blender?

Definitely. I blend the yolks and lemon juice, then slowly pour in hot butter while blending to make it smooth and thick.

How do I keep everything warm while assembling?

I cover the muffins and meat with foil, keep the hollandaise over a warm water bath, and poach the eggs last so they’re ready to go.

Is this version kid-friendly?

Yes, especially with chicken. I just skip the cayenne and serve it with a little extra sauce on the side.

Conclusion

Eggs Benedict with Chicken or Beef takes a brunch classic and turns it into a hearty, flavor-packed meal that still feels elegant and comforting. With rich hollandaise, tender meat, and that iconic runny yolk, it’s a dish I love coming back to—especially when I want to impress with something a little unexpected and seriously delicious.

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