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Southern Eggs Benedict Recipe

★★★★★

4.6 from 73 reviews
  • Author: Jake
  • Total Time: 50 minutes
  • Yield: 3 servings 1x

Description

A Southern twist on classic Eggs Benedict featuring tender BBQ shredded chicken atop toasted whole wheat English muffins, topped with perfectly poached eggs and a rich homemade hollandaise sauce. This comforting brunch dish balances smoky, tangy, and creamy flavors for a hearty meal.

Ingredients

Scale

BBQ Chicken

  • 2 Chicken Breasts
  • 3 tablespoons Barbecue Sauce
  • 1 tablespoon Water
  • 1 pinch Salt

Hollandaise Sauce

  • 3 Eggs (for hollandaise)
  • 1 Lemon (juice only)
  • 1/2 cup Unsalted Butter
  • 1 tablespoon Water
  • 1 pinch Salt

Poached Eggs and Muffins

  • 6 Eggs (for poaching)
  • 1/4 cup Distilled White Vinegar
  • 3 Whole Wheat English Muffins
  • Cayenne Pepper, to taste
  • Chives, for garnish

Instructions

  1. Cook the Chicken: Place the chicken breasts in a large, greased stock pot over high heat. Brown both sides until golden, though the interior will remain raw. Add enough water to cover the chicken, bring to a boil, and cook for 15 to 20 minutes until the chicken is cooked through and no longer pink inside.
  2. Shred and Season Chicken: Remove the chicken from the pot and allow to cool slightly. Using two forks, shred the chicken into bite-sized pieces. Stir in the barbecue sauce thoroughly and cover to keep warm.
  3. Prepare for Poaching Eggs: Bring a pot of water to a gentle simmer to use for poaching the eggs later.
  4. Make the Hollandaise Base: In a sauté pan, whisk together 3 eggs, the juice of 1 lemon, and 1 tablespoon of water. Place the pan over low to medium heat and continue whisking gently.
  5. Emulsify the Hollandaise: After about 3 minutes, once the egg mixture has thickened slightly and become foamy, very slowly pour in the melted unsalted butter (1/2 cup) while whisking rapidly to emulsify. Keep whisking and moving the pan on and off heat until thickened to a creamy consistency. Season with a pinch of salt, stir, then remove from heat and cover to keep warm, about 5 to 7 minutes total.
  6. Poach the Eggs: Add 1/4 cup distilled white vinegar to the simmering water. Crack eggs one at a time into a shallow bowl, then gently lower each into the water. Cook for 3 to 4 minutes until the whites are set but yolks remain slightly runny. Remove eggs with a slotted spoon and drain on paper towels. Repeat in batches as needed.
  7. Toast English Muffins: Slice the whole wheat English muffins in half and toast them until golden and crisp.
  8. Assemble the Eggs Benedict: Start with half of a toasted English muffin on a plate, top with a generous portion of the BBQ shredded chicken, then add a poached egg. Spoon warm hollandaise sauce over the top and garnish with cayenne pepper to taste and chopped chives for freshness and color.

Notes

  • Use fresh eggs for the best poached egg results.
  • Control the heat carefully when making hollandaise to avoid scrambling the eggs.
  • You can prepare the shredded BBQ chicken in advance and reheat before assembling.
  • For extra spice, add more cayenne pepper or a dash of hot sauce.
  • Chives or fresh herbs add a nice complementary flavor and a touch of color.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: Southern American

Keywords: Southern Eggs Benedict, BBQ chicken eggs benedict, homemade hollandaise, poached eggs, brunch recipe, whole wheat English muffin

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Find it online: https://platedbyjake.com/southern-eggs-benedict-recipe/