Chicken Eggs Benedict Recipe

Your fave breakfast dish, this time with chicken!

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.


Chicken Eggs Benedict Recipe

Roselle Miranda
Your fave breakfast dish, this time with chicken!
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Breakfast/Brunch
Cuisine Others
Servings 4


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


  • 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.
Keyword eggs benedict
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