Request Information 
Search Our Site 
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.
Preparation
Equipment:
Egg Pan, Fryer, Sauce Pot
For Beer Cheese Hollandaise:
-
In a sauce pan warm heavy cream.
-
Whisk in Merkts Sharp Cheddar Cheese Spread 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.
Ingredients
-
portions
1
-
serving size
1 Order
-
day part
Lunch, Breakfast
Merkts Hollandiase:
-
1/2
cup heavy cream
-
1
cup of Merkts Sharp Cheddar Cheese Spread, 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 Merkts Hollandaise Sauce
-
1/2
tsp fresh parsley, minced
-
Dash
Smoked paprika
