Eggs Benedict with Roasted Chicken Breast Recipe
"Eggs - Breakfast Recipes"

 

Eggs Benedict with Roasted Chicken Breast

6 oven-heated croissants
18 ounces (3 each) sliced smoked chicken breast
12 stalks steamed broccoli
6 tomato slices
12 poached eggs
1/2 cup roasted bell pepper hollandaise (see below)

Split croissant, placing bottom on warmed plate.

Top with 3 ounces sliced smoked chicken, sliced tomato, and two stalks of broccoli on each side (to provide "walls").

Place poached eggs between broccoli stalks (or "walls").

Pour 3 Tablespoons of hollandaise over eggs.

Top with other half of croissant and garnish with a sprig of basil or edible flower.

Roasted Bell Pepper Hollandaise
 
6 egg yolks
2 Tablespoons lemon juice
1 cup butter
1 large roasted bell pepper
1/2 to 1 cup coarsely chopped fresh basil
dash red pepper

Roast bell pepper (peel, seed, and puree). Whisk yolks and lemon juice vigorously in sauce pan. Add 1/2 cup melted butter and whisk. Place over low flame or double boiler. Whisk remaining butter until sauce thickens. Add pureed pepper and basil and mix thoroughly.



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