Eggs Benedict with Chicken or Beef
Eggs Benedict with Chicken or Beef is a hearty twist on the classic brunch dish, featuring toasted English muffins, poached eggs, and silky hollandaise sauce over savory slices of grilled chicken or beef. It’s rich, satisfying, and elegant enough to impress for brunch or breakfast-for-dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Brunch, Breakfast
- Method: Poached, Assembled
- Cuisine: American
- Diet: Halal
Ingredients
- For the base:
- 4 English muffins, halved and toasted
- 1 cup cooked chicken breast (grilled and sliced) or thinly sliced cooked steak
- 4 eggs (fresh, for poaching)
- 1 tsp white vinegar (for poaching water)
- 1 tbsp butter or olive oil (for reheating meat, if needed)
- For the hollandaise sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp lemon juice
- ¼ tsp salt
- Pinch of cayenne pepper or paprika (optional)
- Optional garnishes:
- Fresh herbs (parsley, chives)
- Sliced avocado
- Tomato slices
- Microgreens or arugula
Instructions
- Make the hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until smooth. Set over simmering water and whisk until slightly thickened. Slowly drizzle in melted butter while whisking until thick and silky. Season with salt and cayenne. Keep warm.
- Toast and prep: Toast English muffins until golden. Warm chicken or steak slices in a skillet with butter or oil.
- Poach the eggs: Bring water with vinegar to a gentle simmer. Crack each egg into a cup and slide into water. Poach for 3 minutes, then drain on paper towels.
- Assemble: Top each toasted muffin half with meat, followed by a poached egg. Spoon hollandaise over and garnish as desired.
Notes
- Use rotisserie chicken for a shortcut.
- Great with sautéed spinach or mushrooms layered under the meat.
- Poached eggs can be made ahead and reheated briefly in hot water.
- Make hollandaise in a blender for ease.
- Serve with breakfast potatoes, salad, or fruit on the side.
Nutrition
- Serving Size: 1 Benedict (1 muffin half with toppings)
- Calories: 350
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 225mg
Find it online: https://recipesbyliza.com/eggs-benedict-with-chicken-or-beef/
