Tikka Masala Eggs Benedict

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped

Hollandaise sauce

1 cup

Chicken breast

1 cup, cooked and shredded

Tikka masala sauce

1/2 cup

Eggs

4, for poaching

Butter

2 tablespoons, for spreading

English muffins

2, split and toasted

Instructions

1. To prepare the hollandaise sauce, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt in a heatproof bowl over a pot of simmering water. Gradually add 1/2 cup of melted unsalted butter while whisking constantly until the sauce thickens. Remove from heat and set aside.
2. In a small saucepan, heat the tikka masala sauce over low heat until warmed through.
3. Spread butter on the toasted English muffin halves.
4. Top each muffin half with an equal portion of the shredded chicken.
5. Drizzle the warmed tikka masala sauce over the chicken.
6. Poach the eggs by bringing a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain briefly on a paper towel.
7. Place a poached egg on top of the tikka masala sauce on each muffin half.
8. Pour the prepared hollandaise sauce over the egg, ensuring it is generously coated.
9. Sprinkle with chopped parsley, salt, and pepper to taste.
10. Serve immediately and enjoy the fusion of flavors!