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egg benedict recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: General
Description
This recipe simplifies creating a magnificent egg benedict at home, featuring crisp English muffins, smoky chicken, perfectly poached eggs, and a rich za’atar-drizzled hollandaise sauce. It’s a fantastic way to elevate a family meal or impress guests without the usual fuss.
Ingredients
- 2 large English muffins, halved
- 180 g boneless, skinless chicken breast, sliced thin
- 30 ml (2 tablespoons) olive oil, divided
- 5 g (1 teaspoon) smoked paprika, divided
- 2.5 g (0.5 teaspoon) garlic powder
- 3 g (0.5 teaspoon) sea salt, divided
- 1 g (0.25 teaspoon) freshly ground black pepper, divided
- 4 large eggs, for poaching
- 30 ml (2 tablespoons) white vinegar
- 115 g (8 tablespoons) unsalted butter, clarified
- 3 large egg yolks
- 15 ml (1 tablespoon) fresh lemon juice
- 2.5 g (0.5 teaspoon) Aleppo pepper flakes, divided
- 5 g (1 teaspoon) za’atar spice blend
- 5 g (1 tablespoon) fresh parsley, finely chopped
Instructions
- Prep Your Base: Slice chicken breast horizontally into four thin cutlets. In a small bowl, combine 15 ml (1 tablespoon) olive oil, 2.5 g (0.5 teaspoon) smoked paprika, garlic powder, 1.5 g (0.25 teaspoon) salt, and 0.5 g (0.125 teaspoon) black pepper. Rub the mixture evenly over the chicken. Heat a large non-stick skillet over medium-high heat with the remaining 15 ml (1 tablespoon) olive oil until shimmering. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through (reaching 74 C / 165 F). Remove and keep warm. Toast English muffin halves until golden brown and crisp, then set aside.
- Master the Easy Hollandaise: Fill a small saucepan with about 5 cm (2 inches) of water and bring to a gentle simmer. In a heatproof bowl that fits snugly over the saucepan, whisk egg yolks with lemon juice, 0.5 g (0.125 teaspoon) salt, and 0.5 g (0.125 teaspoon) black pepper until light and frothy. Place the bowl over the simmering water. Slowly drizzle warm clarified butter into the egg yolk mixture, continuously whisking vigorously until the sauce is thick, creamy, and pale yellow, coating the back of a spoon. Remove from heat and stir in the remaining 2.5 g (0.5 teaspoon) smoked paprika and 1.5 g (0.25 teaspoon) Aleppo pepper flakes. Taste and adjust seasoning. Keep warm.
- Poach Perfect Eggs: Fill a medium pot with about 10-12 cm (4-5 inches) of water. Add white vinegar and bring to a gentle simmer (small bubbles, no rolling boil). Crack each egg into a separate small bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the eggs and drain excess water.
- Assemble Your Plate: Place two toasted English muffin halves on each serving plate. Top each muffin half with a warm seared chicken cutlet. Carefully place a perfectly poached egg on top of each chicken cutlet. Spoon a generous amount of the smoky paprika hollandaise over each egg. Finish with a sprinkle of za’atar spice blend, a pinch of the remaining Aleppo pepper flakes for visual pop, and a scattering of fresh chopped parsley. Drizzle a small amount of extra virgin olive oil around the plate.
Notes
If your hollandaise looks like it’s separating, quickly whisk in a teaspoon of cold water to bring it back together. For runny hollandaise, re-whisk over very low heat or gently whisk in an extra egg yolk. To prevent eggs from spreading, ensure a gentle simmer for poaching water and use fresh eggs. For perfectly runny yolks, avoid overcooking; reduce poaching time if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Poaching, Searing, Stovetop
- Cuisine: American (with Middle Eastern notes)
Nutrition
- Serving Size: 2 English muffin halves
- Calories: 740 calories
- Sugar: 4 g
- Sodium: 1000 mg
- Fat: 60 g
- Saturated Fat: 35 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 570 mg
Keywords: egg benedict, brunch, chicken, hollandaise, poached egg, za’atar, easy, gourmet, special occasion, home cooking
