Looking to elevate your brunch game? Dive into the mouthwatering world of Open Faced Chicken Benedict! This delightful twist on the classic eggs benedict combines tender, shredded chicken with perfectly poached eggs, all drizzled in a luscious hollandaise sauce. Whether you're impressing guests or treating yourself, this recipe promises to tantalize your taste buds and leave everyone wanting more. With just 35 minutes from prep to plate, you can whip up a gourmet breakfast that feels like a special occasion any day of the week. Ready to make your mornings unforgettable? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 slices of toasted bread
- 1 cup cooked chicken, shredded
- 2 poached eggs
- 1/2 cup hollandaise sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by gathering and measuring them precisely. Ensure chicken is fully cooked and shredded, bread is ready for toasting.
- Toast bread slices until golden brown and crisp. Place toasted bread on serving plates as the base for the open-faced benedict.
- Warm the shredded chicken in a skillet over medium heat, seasoning with salt and pepper. Ensure chicken is heated thoroughly but remains moist.
- Prepare hollandaise sauce by whisking egg yolks, butter, and lemon juice in a double boiler until smooth and creamy. Keep warm but not overheated.
- Poach eggs by bringing water to a gentle simmer in a wide pan. Create a gentle whirlpool and carefully slide each egg into the water. Cook for approximately 3 minutes until whites are set but yolks remain runny.
- Assemble the dish by placing warm shredded chicken evenly over toasted bread slices.
- Carefully transfer poached eggs onto the chicken-covered toast using a slotted spoon.
- Generously drizzle hollandaise sauce over the eggs and chicken.
- Garnish with freshly chopped parsley and add a final sprinkle of black pepper.
- Serve immediately while eggs are warm and sauce is creamy. Enjoy your Open Faced Chicken Benedict.
Tips
- Ingredient Prep: Before you start cooking, gather and measure all your ingredients. This will streamline the process and ensure you don’t miss anything essential.
- Perfectly Toasted Bread: For the best texture, use a hearty bread that can hold up to the toppings. Toast until golden brown for a satisfying crunch.
- Moist Chicken: When warming the shredded chicken, add a splash of chicken broth or water to keep it moist and flavorful. Season generously with salt and pepper to enhance the taste.
- Hollandaise Sauce: Whisk the egg yolks and butter over low heat to avoid curdling. Keep the sauce warm, but not too hot, to maintain its creamy consistency.
- Mastering Poached Eggs: Create a gentle whirlpool in the simmering water before adding the eggs. This technique helps the whites wrap around the yolks for a beautiful presentation.
- Assembly: Layer the warm chicken evenly on the toast before adding the poached eggs. This ensures each bite is perfectly balanced.
- Garnishing: Fresh parsley not only adds color but also a burst of flavor. Don’t skip the final sprinkle of black pepper for an extra kick!
- Serve Immediately: For the best experience, serve your Open Faced Chicken Benedict right away while the eggs are warm and the sauce is creamy. Enjoy every delicious bite!
Nutrition Facts
Calories: 570kcal
Carbohydrates: 18g
Protein: 37g
Fat: 41g
Saturated Fat: 12g
Cholesterol: 426mg
