Eggs benedict… a classic for brunch. Â We thought in our minds the age old question, did the chicken come before the egg? Â We think it was the egg first! Â So we made sure to have shredded chicken paired with creamy Hollandaise. Â Our favorite is pushing one’s fork through the yolk to run over the entire dish, soaking into the bread. Â Enjoy this Eggs Came First Benedict!
Ingredients:
Hollandaise sauce:
3 egg yolks
1 tsp water
3/4 cup butter
1/4 tsp cayenne
1 1/2 tsp lemon juice
pepper
salt
Benedict:
2 eggs
2 tbsp water
1 cup shredded chicken
2 pieces 1/2″-1″ artisan bread
3 tbsp butter
1 tbsp dill
1 tsp poppy seed
pepper
salt
Beat all hollandaise sauce ingredients together well, until smooth. Set aside.
Poach eggs by allowing to cook with water over medium-low heat, covered with a lid until yolk is over easy. (Watch closely)
Spread butter on both sides of each bread slice and toast. Remove and place one piece on a plate. Add shredded chicken and poached egg then pour hollandaise sauce on top. Sprinkle dill, poppy seeds and green onions over dish. Salt and pepper to taste. Add avocado for garnish. Enjoy!
