Chicken Eggs Benedict Recipe

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.