Teresa's Recipes
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.
Ingredients
- 2, cooked and shredded Chicken breasts
- 1/2 cup Buffalo sauce
- 4, split and toasted English muffins
- 4, for poaching Eggs
- 4, for hollandaise sauce Egg yolks
- 1 tablespoon Lemon juice
- 1 cup, melted Unsalted butter
- 1/4 teaspoon Salt
- 1/4 teaspoon Cayenne pepper
Dietary Notes
- 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
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.
Tips
- For a milder flavor, you can adjust the amount of buffalo sauce and cayenne pepper according to your preference.
- If you're short on time, you can use store-bought rotisserie chicken.