Instructions

Step 1: Place the chicken breasts in a large greased stockpot and brown on both sides over high heat. The inside will still be raw. Add enough water to cover the chicken, then bring to a boil. Cook for 15 to 20 minutes until no longer pink inside.

Step 2: Let the chicken cool slightly, then shred it with two forks. Mix in the barbecue sauce and keep warm.

Step 3: Bring a pot of water to a simmer for poaching the eggs later.

Step 4: In a sauté pan, whisk together 3 eggs, juice from the lemon, and 1 tablespoon water. Place the pan over low to medium heat and continue whisking.

Step 5: After about 3 minutes, when the egg mixture thickens slightly and becomes foamy, slowly pour in the melted unsalted butter while whisking rapidly to emulsify. Keep whisking and moving the pan on and off heat until thickened, about 5 to 7 minutes total. Stir in a pinch of salt, then cover and set aside.

Step 6: Add distilled white vinegar to the simmering water. Crack one egg into a shallow bowl and gently lower it into the water. Poach eggs for 3 to 4 minutes until the yolks are slightly set but still soft. Work in batches if needed. Remove eggs with a slotted spoon and place on paper towels to drain.

Step 7: Slice and toast the whole wheat English muffins.

Step 8: To assemble, place half an English muffin on a plate, top with BBQ chicken, a poached egg, and a spoonful of hollandaise sauce. Garnish with cayenne pepper to taste and optionally some fresh chives.

Tips & Variations

Use smoked paprika or a dash of hot sauce in the BBQ chicken for extra smoky heat.

If you prefer, substitute the whole wheat English muffins with regular or gluten-free muffins.

For easier poaching, use very fresh eggs and add vinegar to help the whites hold their shape.

Leftover hollandaise can be gently reheated in a warm water bath but may thicken; whisk in a splash of warm water to loosen it up.

Storage

Store any leftover BBQ chicken in an airtight container in the refrigerator for up to 3 days. Hollandaise sauce is best served fresh; if you have leftovers, keep it covered and refrigerate, reheating gently before serving. Poached eggs are best eaten immediately but can be stored in cold water in the fridge for a few hours and gently reheated in warm water.

FAQs

Can I make the hollandaise sauce ahead of time?

Yes, you can prepare the hollandaise sauce in advance and keep it warm for up to an hour. If it thickens, whisk in a little warm water to return it to the right consistency before serving.

What if I don’t have distilled white vinegar for poaching eggs?

You can substitute with white wine vinegar or lemon juice in a pinch. The acid helps the egg whites set more quickly for a neater poach.