Name: Southern Eggs Benedict Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern American
Ingredients: 2 Chicken Breasts; 3 tablespoons Barbecue Sauce; 1 tablespoon Water; 1 pinch Salt; 3 Eggs (for hollandaise); 1 Lemon (juice only); 1/2 cup Unsalted Butter; 1 tablespoon Water; 1 pinch Salt; 6 Eggs (for poaching); 1/4 cup Distilled White Vinegar; 3 Whole Wheat English Muffins; Cayenne Pepper, to taste; Chives, for garnish

Instructions

Step 1: Place the chicken breasts in the bottom of a large, greased stock pot. Brown both sides over high heat; the interior will still be raw. Add water to cover the chicken breasts and bring to a boil. Cook for 15 to 20 minutes, or until chicken is no longer pink inside.

Step 2: Allow the chicken to cool slightly, then shred it using two forks. Mix in the barbecue sauce and cover to keep warm.

Step 3: Bring a pot of water to a simmer to prepare for poaching the eggs.

Step 4: In a sauté pan, whisk together 3 eggs, the juice from the lemon, and 1 tablespoon of water. Place over low to medium heat and continue whisking.

Step 5: When the egg mixture thickens slightly and becomes foamy (about 3 minutes), slowly add the unsalted butter while whisking quickly to emulsify. Keep whisking and moving the pan on and off the heat until the hollandaise is thick. Add a pinch of salt, stir once more, then remove from heat, cover, and set aside.

Step 6: Add the distilled white vinegar to the simmering water. Crack the remaining 6 eggs into a shallow bowl, then gently lower each egg into the simmering water. Poach for 3 to 4 minutes, or until yolks are slightly set but still soft. Work in batches if needed. Drain eggs on paper towels to remove excess moisture.

Step 7: Slice the English muffins in half and toast them until golden.

Step 8: To assemble, place half an English muffin on a plate, top with the BBQ chicken, then a poached egg, and a spoonful of hollandaise sauce. Garnish with cayenne pepper to taste and optional chives if desired.

Tips & Variations

Use smoked paprika or chipotle powder instead of cayenne for a different smoky spice.

Swap whole wheat English muffins for gluten-free options if needed.

Prepare the hollandaise sauce in advance and keep warm over a double boiler to save time.

Garnish with fresh herbs like parsley or chives for extra freshness.

Storage

Store any leftover BBQ chicken and hollandaise sauce separately in airtight containers in the refrigerator for up to 2 days. Poached eggs are best enjoyed fresh and should not be stored. Reheat chicken gently on the stove or microwave, and warm hollandaise sauce using a double boiler while stirring to prevent breaking.

FAQs

Can I use store-bought hollandaise sauce?

Yes, store-bought hollandaise can be used for convenience, but homemade sauce offers a fresher, richer flavor that complements this dish best.

How do I prevent the poached eggs from spreading too much in the water?

Adding vinegar to the simmering water helps the egg whites coagulate quickly, keeping the eggs more compact. Also, cracking the eggs into a small bowl before gently sliding them into the water reduces spreading.