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Buffalo Chicken Eggs Benedict
Bringing together the heat of buffalo sauce with the creamy delight of hollandaise, this dish offers a fiery twist on the classic Eggs Benedict. The tangy buffalo chicken nestles atop a golden toasted English muffin, crowned with a perfectly poached egg and a velvety hollandaise sauce. This dish is sure to spice up your breakfast or brunch.
Servings: 4
Ingredients
- Chicken breasts
- 2, cooked and shredded
- Buffalo sauce
- 1/2 cup
- English muffins
- 4, split and toasted
- Eggs
- 4, for poaching
- Egg yolks
- 4, for hollandaise sauce
- Lemon juice
- 1 tablespoon
- Unsalted butter
- 1 cup, melted
- Salt
- 1/4 teaspoon
- Cayenne pepper
- 1/4 teaspoon
Instructions
- In a bowl, mix together the shredded chicken and buffalo sauce until well coated. Set aside.
- To make the hollandaise sauce, combine the egg yolks, lemon juice, and salt in a heatproof bowl. Place this bowl over a pot of simmering water, ensuring the water doesn't touch the bottom of the bowl.
- Slowly pour in the melted butter while continuously whisking. Keep whisking until the sauce becomes thick and creamy.
- Remove the bowl from the heat and stir in the cayenne pepper. Keep the sauce warm.
- To assemble, place a generous scoop of the buffalo chicken on each toasted English muffin half.
- Top each with a poached egg and finish off with a lavish dollop of hollandaise sauce.
- Serve immediately while still warm.
Dietary Information
Servings: 4 • Dish Type: Breakfast/Brunch • Prep Time: 20 minutes • Cook Time: 20 minutes • Calories: 650 • Fat: 45g • Carbs: 30g • Protein: 35g • Sodium: 1250mg • Sugar: 3g
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