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Eggs Benedict with Fried Chicken and Spinach Recipe
Fried chicken and spinach are added to the traditional eggs Benedict in this twist on a classic breakfast dish. The homemade hollandaise sauce complements the crispy chicken and fresh spinach perfectly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Bring a large saucepan with 2-3 inches of water to a boil.
- To the boiling water, add the white vinegar.
- Reduce the heat to medium-low, allowing the water to simmer.
- One egg should be cracked into a small bowl and carefully slid into the simmering water.
- Continue with the remaining eggs.
- 3-4 minutes, or until the whites are set but the yolks are still runny.
- With a slotted spoon, remove the eggs and place them on a plate lined with paper towels to drain.
- Melt the butter in a small saucepan over low heat.
- Blend the egg yolks, lemon juice, and cayenne pepper in a blender until smooth.
- Slowly pour in the melted butter while blending until the sauce thickens.
- In a skillet over medium-high heat, brown the Canadian bacon on both sides.
- To begin, place a toasted English muffin half on a plate.
- After that, top with a handful of baby spinach and a slice of grilled chicken.
- Place a slice of Canadian bacon on top of the chicken, followed by a poached egg.
- Drizzle the hollandaise sauce over the eggs and serve right away.
Poached Egg Accessories
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