Chicken and Eggs Benedict

Sounds fancy, makes easy. Pour creamy hollandaise sauce over a stack of English muffins, chicken breasts, and poached eggs. One bite, and you’ll think you’re on a lawn watching tennis in London.
Sounds fancy, makes easy. Pour creamy hollandaise sauce over a stack of English muffins, chicken breasts, and poached eggs. One bite, and you’ll think you’re on a lawn watching tennis in London.

Chicken and Eggs Benedict

Prep Time
10

MINUTES

10 minutes
Cook Time
15

MINUTES

15 minutes
Serves
4

Calories
431

  • Calories431
  • Total Fat22 g
  • Cholesterol318 mg
  • Sodium633 mg
  • Total Carbohydrate20 g
  • Protein37 g

Ingredients

  • 4

  • 1 package hollandaise sauce mix

  • 4 eggs

  • 2 English muffins, split, toasted and buttered

Cooking Instructions

  • Preheat broiler. Place chicken between two sheets of plastic wrap and pound to flatten. Sprinkle with salt and pepper to taste.
  • Spray broiler pan rack with nonstick cooking spray. Arrange chicken on rack. Broil 6 inches from heat 4 to 5 minutes per side or until done (internal temp 170°F). Cover and keep warm.
  • Meanwhile, make hollandaise sauce according to package directions. Cover and keep warm.
  • Fill a deep nonstick skillet with 3 inches of water; bring to a boil. Break 1 egg at a time into a small bowl. Swirl water in skillet and gently slide egg into water. Repeat for each egg. Cover and poach eggs 3 to 4 minutes or until yolks and whites are set. Drain well.
  • Top each muffin half with chicken breast and poached egg. Divide hollandaise sauce evenly over each egg and sprinkle with paprika.

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