Eggs Benedict with Fried Chicken and Spinach Recipe

The Creative Farm-To-Table Guide To Cooking Fresh Eggs, Shipped Right to Your Door

Suggested Cookbook
The Creative Farm-To-Table Guide To Cooking Fresh Eggs, Shipped Right to Your Door

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.

Ingredients

Four large eggs
1/2 cup of unsalted butter
2 grilled chicken breasts, split
2 toasted english muffins, split
4 slices canadian bacon
1/8 teaspoon cayenne pepper (optional)
4 large egg yolks
4 cups baby spinach
1/4 cup of white vinegar
1 tablespoon of lemon juice

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

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.