Eggs Benedict is a breakfast and brunch dish is usually made with English muffins topped with ham, poached egg, and a creamy Hollandaise sauce. We used chicken for this version, and added kangkong, too.
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Chicken Eggs Benedict Recipe
Your fave breakfast dish, this time with chicken!
Ingredients
Chicken Eggs Benedict Ingredients
- 1/2 Cup Butter softened, divided
- 1 tablespoon all-purpose flour
- 1 1/2 cups fresh milk
- 1/2 Cup quick-melting cheese grated
- 2 English muffins sliced
- 2 cloves Garlic peeled, chopped
- 2 cups kangkong (water spinach)
- 1 1/2 cups leftover chicken sliced
- 4 large eggs
- water as needed
- Salt to taste
- ground black pepper to taste
Instructions
- Make the Mornay Sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour then milk. Cook until thickened. Add and melt quickmelt cheese. Season with ground black pepper to taste. Keep warm.
- Meanwhile, heat a frying pan over medium heat. Melt 4 tablespoons butter. Toast muffins, cut side down, in the melted butter, before flipping to toast the other side. Transfer to a plate.
- Melt remaining butter. Cook garlic until just softened. Add kangkong, and sauté until wilted. Season to taste. Top each muffin with kangkong then chicken slices. Set aside.
- Meanwhile, in a frying pan with enough water to come to 3/4 up the sides, heat water until just beginning to simmer. Lower heat. Break an egg into a cup, and slide into the water. Cook until whites are set and yolk is still runny. Remove with a slotted spoon. Place on top of chicken. Repeat with remaining eggs.
- Pour Mornay sauce on top. Serve immediately. Recipe originally published in the August 2017 issue of Good Housekeeping Philippines.
Tried this recipe?Let us know how it was!
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