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 |
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Serving Size: | 1 Order |
Day Part: | Breakfast, Lunch |
Beer Cheese Hollandiase: | |
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1/2 | Cup Heavy Cream |
1 | Cup of Merkts Beer Cheese, Room Temperature |
3 | Cups Hollandaise Sauce |
Spinach Sautéed with Garlic: | |
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1 | Tbsp. Olive Oil |
1/2 | Tbsp. Fresh, Minced Garlic |
2 | Cups Fresh Baby Spinach |
1/2 | Tsp. Kosher Salt |
Benedict Plating: | |
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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 |
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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.