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Southern Eggs Benedict Recipe

★★★★★

4.5 from 73 reviews
  • Author: Hailey
  • Total Time: 45 minutes
  • Yield: 3 servings 1x

Description

A delightful twist on classic Eggs Benedict featuring tender shredded BBQ chicken, poached eggs, and a creamy homemade hollandaise sauce, served on toasted whole wheat English muffins. This Southern-inspired breakfast dish combines smoky, tangy, and rich flavors for a satisfying morning treat.

Ingredients

Scale

BBQ Chicken

  • 2 Chicken Breasts
  • 3 tablespoons Barbecue Sauce
  • 1 tablespoon Water

Hollandaise Sauce

  • 3 Eggs (for sauce)
  • 1 Lemon (juice only)
  • 1/2 cup Unsalted Butter
  • 1 pinch Salt
  • 1 tablespoon Water

Poached Eggs

  • 6 Eggs
  • 1/4 cup Distilled White Vinegar

Assembly

  • 3 Whole Wheat English Muffins (sliced in half and toasted)
  • Cayenne Pepper to taste
  • Chopped chives (for garnish)

Instructions

  1. Cook and Shred Chicken: Place chicken breasts in a greased large stock pot and brown both sides over high heat; the interior will remain raw. Add water to cover the chicken, bring to a boil, then cook for 15-20 minutes until no longer pink inside. Let cool slightly, then shred with forks and mix in barbecue sauce. Cover and keep warm.
  2. Prepare Hollandaise Sauce: In a sauté pan, whisk together 3 eggs, juice of 1 lemon, and 1 tablespoon water over low to medium heat. Continue whisking until the mixture thickens and becomes foamy (about 3 minutes). Slowly pour in 1/2 cup melted unsalted butter while whisking rapidly to emulsify. Keep whisking and moving the pan on and off the heat until thickened. Season with a pinch of salt, stir once more, then remove from heat, cover, and set aside. Total time about 5-7 minutes.
  3. Poach the Eggs: Bring a pot of water to a simmer and add 1/4 cup distilled white vinegar. Crack 6 eggs into a shallow bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes until the yolks are slightly runny. Remove eggs with a slotted spoon and place on paper towels to drain excess water. Work in batches if needed.
  4. Toast English Muffins: Slice the whole wheat English muffins in half and toast until golden and crispy.
  5. Assemble the Benedict: On the bottom half of each toasted English muffin, layer BBQ shredded chicken, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with cayenne pepper to taste and sprinkle with chopped chives.

Notes

  • Use fresh eggs for the best poaching results.
  • Control yolk firmness by adjusting the poaching time.
  • Warm the shredded chicken and hollandaise before assembly for best flavor.
  • Chives add a fresh mild onion flavor but can be omitted if unavailable.
  • To save time, BBQ chicken can be prepared in advance and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Southern American

Keywords: Southern Eggs Benedict, BBQ Chicken Benedict, Poached Eggs, Hollandaise Sauce, Breakfast Recipe, Southern Cuisine

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Find it online: https://letscookitnow.com/southern-eggs-benedict-recipe/