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.



Egg Pan, Fryer, Sauce Pot

For Beer Cheese Hollandaise:
  1. In a sauce pan warm heavy cream.

  2. Whisk in Merkts Sharp Cheddar Cheese Spread and bring to temperature.

  3. Whisk in Hollandaise Sauce.

  4. Keep warm for service.

For Spinach Sautéed With Garlic:
  1. In a sauté pan warm olive oil and add garlic.

  2. Once garlic is golden brown add spinach and salt.

  3. Cook until wilted and serve on benedict.

  1. Toast English Muffin and place on plate.

  2. Place 1 cooked crispy tender on each muffin.

  3. Top with sautéed spinach, 1 oz on each Tender.

  4. Top each tender with a poached egg.

  5. Garnish with Paprika and Parsley.

  6. (Optional) Serve with side salad.


  • portions


  • serving size

    1 Order

  • day part

    Lunch, Breakfast

Merkts Hollandiase:
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 Merkts Hollandaise Sauce

  • 1/2

    tsp fresh parsley, minced

  • Dash

    Smoked paprika