Blackened Chicken Eggs Benedict

Ingredients

Salt

to taste

Black pepper

to taste

Chives

2 tablespoons, chopped (for garnish)

Hollandaise sauce

1 cup (store-bought or homemade)

Eggs

4 large

English muffins

2, split in half

Olive oil

2 tablespoons

Blackening spice

2 tablespoons (homemade or store-bought)

Chicken breasts

2, boneless and skinless

Instructions

1. If making homemade hollandaise sauce, prepare it first. Whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1/2 cup melted butter in a heatproof bowl over simmering water until thickened. Season with salt and keep warm.
2. Generously season the chicken breasts on both sides with blackening spice, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Once heated, add the seasoned chicken breasts and cook for about 5-7 minutes on each side until blackened and cooked through. The internal temperature should reach 165°F (75°C). Remove from skillet and let rest for a few minutes before slicing.
4. While the chicken is resting, fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are still runny.
5. Toast the English muffin halves until golden brown. Place them on serving plates.
6. Slice the blackened chicken breasts and place a portion on each toasted muffin half.
7. Carefully place a poached egg on top of each chicken slice, and generously spoon warm hollandaise sauce over the eggs.
8. Garnish with chopped chives and serve immediately to enjoy the delightful flavors.