Eggs Benedict
This boozy take on Eggs Benedict will have the brunch crowd requesting seconds. Top off a toasted English muffin with a little crispy chicken, sauteed spinach and a freshly poached egg—then drizzle on some beer cheese hollandaise. Who are we kidding, skip the drizzle and pour on that delicious hollandaise.
Ingredients
| Portions: | 1 |
|---|---|
| Serving Size: | 1 Order |
| Day Part: | Breakfast, Lunch |
| Beer Cheese Hollandiase: | |
|---|---|
| 1/2 | Cup Heavy Cream |
| 1 | Cup of Merkts Beer Cheese, Room Temperature |
| 3 | Cups Hollandaise Sauce |
| Spinach Sautéed with Garlic: | |
|---|---|
| 1 | Tbsp. Olive Oil |
| 1/2 | Tbsp. Fresh, Minced Garlic |
| 2 | Cups Fresh Baby Spinach |
| 1/2 | Tsp. Kosher Salt |
| Benedict Plating: | |
|---|---|
| 1 | English Muffin, Toasted |
| 2 | Cups Spinach Sautéed with Garlic |
| 2 | Crispy Chicken Tender, Cooked |
| 2 | Eggs, Poached |
| 3 | Oz. Beer Cheese Hollandaise Sauce |
| 1/2 | Tsp. Fresh Parsley, Minced |
| Dash | Smoked Paprika |
Preparation
| Equipment: | Egg Pan, Fryer, Sauce Pot |
|---|
For Beer Cheese Hollandaise:
- In a sauce pan warm heavy cream.
- Whisk in Beer Cheese and bring to temperature.
- Whisk in Hollandaise Sauce.
- Keep warm for service.
For Spinach Sautéed With Garlic:
- In a sauté pan warm olive oil and add garlic.
- Once garlic is golden brown add spinach and salt.
- Cook until wilted and serve on benedict.
Plating:
- Toast English Muffin and place on plate.
- Place 1 cooked crispy tender on each muffin.
- Top with sautéed spinach, 1 oz on each Tender.
- Top each tender with a poached egg.
- Garnish with Paprika and Parsley.
- (Optional) Serve with side salad.
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