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Southern Eggs Benedict

“I tell you, there will be more joy in heaven over one sinner who repents than over ninety-nine righteous persons who need no repentance.” Luke 15:7

Servings 2 servings

Ingredients

  • 1 chicken breast sliced in 4 long strips
  • 3/4 cup all purpose flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp olive oil
  • salt/pepper to taste
  • 5 large eggs
  • 2 whole grain English muffins
  • 1 medium avocado

Hollandaise Sauce

  • 10 tbsp unsalted butter (omit salt if using salted butter)
  • 3 large egg yolks
  • 1 tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/2 tsp hot sauce

Instructions

  1. Mix flour with seasonings in a large bowl and set aside.

  2. In a separate bowl, beat one egg and mix in a tablespoon of water. Meanwhile, heat olive oil on medium heat in a large pan.

  3. Start coating chicken by placing each strip in the flour mixture, then in the egg mixture, and back in the flour mixture again. When the oil is heated, you can begin to place the chicken strips in the pan.

  4. Cook for 5-7 minutes before flipping to the other side and cooking for another 5 minutes or until browned.

  5. While the chicken is cooking, bring a large saucepan with two thirds filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

  6. Working one egg at a time, crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.

    Remove and place on a paper towel when finished.

Hollandaise sauce

  1. Place butter in a sauce pan on medium to low heat until completely melted.

  2. Whisk the eggs in a medium sized bowl and add lime juice, salt, and hot sauce. Slowly pour in the butter while mixing with a whisk. To achieve a thicker hollandaise sauce, place it in the same pan you used for the butter and very slowly heat it on low heat while constantly whisking. Remove once you achieve desired thickness.

Putting It All Together

  1. Slice and toast the English muffins. Slice the avocado using a cutting board and mash them with a fork. Distribute the avocado evenly amongst the English muffins. Sprinkle with salt and pepper.

  2. Place a piece of chicken on top of the avocado, followed by the poached egg, and drizzle the hollandaise sauce on top. Garnish with green onion and hot sauce. Enjoy!