Eggs Benedict Easy | Brunch Food Ideas | Eggs Benny | Spatchcock Funk
Hey, Hot Stuff! Biggie might have been all about the benjamins, but we think Elton was all about the bennies, too. Benedicts, that is. Like those two icons, one of the iconic dishes for brunch, breakfast or late night is the mighty Eggs Benedict. Our version? We use jumbo english muffins, toasted with a hot honey butter, topped with some fried chicken, then two poached eggs, and some Hot Stuff hollandaise sauce to bring everything home. Fire up the jets, ya’ll!
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Ingredients (for two servings)
• Extra large english muffins (Thomas makes some good ones)
• ¼ C Hot Honey Butter (directions/ingredients below)
• 2 fried boneless chicken thighs (directions/ingredients below)
• 4 eggs
• Hot Honey Dijon Hollandaise Sauce (directions/ingredients below)
• Fresh chives and crushed red pepper for garnish
• Freshly ground black pepper to taste
• Kosher salt to taste
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Ingredients for Hot Honey Butter
• 1 C (stick) of softened salted butter (left out at room temperature)
• 1 Tbsp of Mike’s Hot Honey
• 2 tsp of dried parsley
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Directions for Hot Honey Butter
• Place all ingredients in a mixing bowl, mix evenly (the honey will look like it’s not incorporated, then…)
• Transfer to a quick chop or food processor and whip it up
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Ingredients for Hot Stuff Hollandaise Sauce
• 3 egg yolks
• 1 Tbsp of lemon juice
• 1/4 C of Hot Stuff Hot Sauce (medium-level heat Jalapeño-based hot sauce)
• ¼ teaspoon of salt
• Pinch of Cayenne pepper
• Pinch of nutmeg
• ½ C of HOT melted butter (this needs to be really HOT, not just melted, this is key for emulsifying)
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Directions for Hot Stuff Hollandaise Sauce (You’ll make this while your sliders are resting)
• Melt the butter in your microwave, cover it, and get it really hot, you can do this over your stove, too
• Meanwhile, add everything but the butter into your blender and blend for 5-10 seconds until evenly blended
• Turn the blender on medium high and slowly, carefully, pour in the hot butter until the sauce is emulsified
• Put into a bowl or gravy boat and serve immediately
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Ingredients for Fried Chicken Thighs
• 2-4 boneless, skinless flattened (pounded thin) chicken thighs
• Peanut oil for frying (enough to fill half a pot, you'll need a thermometer, you can use vegetable oil too)
• 1 qt. of buttermilk
• 1 teaspoon of hot sauce
• 1/2 cup of pickle juice
• 3 tablespoons of cajun seasoning, divided
• 2 tablespoons of garlic powder, divided
• 3 cups of all-purpose flour
• 1/2 teaspoon of cayenne pepper
• Salt and pepper to taste
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Directions for Fried Chicken Thighs
• Mix the buttermilk, pickle juice, hot sauce, 1/2 of the cajun seasoning and 1/2 of the garlic powder, whisk together
• Insert chicken, and marinate for 2-24 hours
• Fill a heavy stockpot halfway with oil
• Preheat your oil to 375 degrees
• While the chicken marinades, make the flour mix - add the flour, remaining cajun seasoning, garlic powder, and cayenne pepper and stir so it is evenly mixed
• Remove your chicken from the marinade, and create your double crunch, dip it into the flour mix...
• Then dip it back into the marinade, and into the flour mix one more time
• Drop the chicken into the oil 2 at a time, and fry for 3-7 minutes, checking frequently, until they are golden brown
• Remove from oil, let rest on a paper towel, salt immediately after removing it
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Directions for the Final Dish
• Have your hollandaise, chicken and butter ready
• Toast the large english muffin
• Spread the hot honey butter, liberally, all over that bread
• Top with one of the boneless chicken thighs
• Time to poach the eggs - fill a saucepan with water, bring it to a boil, then lower the heat to a baby simmer, so only a few tiny bubbles come up from the bottom now and again
• One at a time, crack the egg into a small bowl or a little cup, and take it as close as possible to the surface of the water and gently slip it in
• Use a spoon to push some of the egg whites closer to the yolks to keep ‘em together
• Repeat with the other egg, keeping them separated
• Cover the pan, let sit for 4 minutes
• Open it up, remove the eggs with a slotted spoon, and…
• Drop the eggs on the chicken
• Top it all with that Hot Stuff hollandaise, garnish with a little parsley and crushed red pepper
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Time Stamps
0:00 Intro
0:34 Start with the base and butter it with hot honey butter
1:30 Top with fried chicken thigh
1:41 How to poach an egg
2:33 Top with Hot Stuff hollandaise sauce
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