Easy Eggs Benedict Fusion Style

Easy Eggs Benedict Fusion Style

Easy Eggs Benedict Fusion Style or rather Wordsmith Kaur’s Jugaadu Style! The DIL wanted Eggs Benedict on her birthday and naturally, I wasn’t going to disappoint her in spite of the lockdown. The real Eggs Benedict has hot buttered English muffins, bacon, and poached eggs topped with a liberal drizzle of hollandaise sauce.

Eggs Benedict is decadence overloaded and a star at a brunch table. I knew I had to try it out my way as I didn’t have most of the ingredients.

What goes in Easy Eggs Benedict Fusion Style

Actually, I had no access to English Muffins so I used a burger bun and made French toast out of it. Then, Bacon wasn’t available, so I boiled and shredded chicken and tossed it in butter. Next, I poached the eggs and finally, served it with kale leaves and cherry tomatoes from my garden. Believe it or not, I have never poached an egg before! Then I just stacked everything up with a cheese slice thrown in and sprinkled some herbs, salt and pepper.

Eggs are very versatile. Read more about them @ All About Eggs.

If you really like eggs, do try out this awesome Chicken Omurice Recipe

Recipe for Easy Eggs Benedict Fusion Style

INGREDIENTS

For the French Toast

1 Burger Bun

1 egg

½ cup milk

¼ tsp cinnamon powder

1 tsp Vanilla extract

3 tbsp powdered sugar

1 tbsp butter

2 tbsp fresh cream

1 cheese slice

For the Herbed Chicken

½ cup boiled and shredded chicken

1 tsp butter

Salt & pepper to taste

1 tsp Mixed Herbs

1 tbsp fresh cream

For the Poached Eggs

2 eggs

2 litres of water

1 tbsp Vinegar

Salt to taste

For assembling the Eggs Benedict

Kale or Lettuce leaves

Cherry Tomatoes

Pepper

Garlic Chives

METHOD

For the French Toast

Firstly crack an egg in a bowl, add the rest of the ingredients; milk, cream, sugar, cinnamon, vanilla extract and whip nicely till fluffy.

Heat a skillet and add the butter. Dunk the split burger bun in the sauce and toast until crisp and golden brown.

Toast it well and don’t fret of it sticking to the pan as it has egg. The Bun is covered in the egg-milk mixture and will stay sturdy.

Once done, remove and set aside.

For the Herbed Chicken

In the same skillet, add the butter and toss the boiled and shredded chicken. Add salt, pepper and mixed herbs. Sauté well and set aside.

For the Poached Eggs

Fill a pot with about 3 inches of water. Add the vinegar, season with salt and bring it to a simmer. Using the spatula, stir the water into a whirlpool. Gently slide an egg into the centre of the pot. The water should swirl around it, allowing the egg white to envelop the yolk.

Check the egg after 3-4 minutes. Lift the egg out of the water and feel it for firmness. If it is still wobbly then slide it back for another minute.

Let it cook until the whites are just set, but the yolks are still runny.

Once the egg is perfectly poached, remove from the water.

Let it drain on paper towels. Set it aside and repeat the procedure for the second egg.

Assembling the Eggs Benedict

Take a platter with the kale leaves and cherry tomatoes set on it. Place the French toasted burger bun. Cover it with a cheese slice.

Top it with the other half of the bun and pile the herbed chicken on it.

Finally, slide on the poached eggs. And sprinkle with garlic chives, salt and black pepper.

And Voila! Your Easy Eggs Benedict Fusion Style is ready to be served!

What would you rate it? Let me know!

Notes

1. The yolk in the poached egg should be runny
2. Use bacon for a real eggs benedict
3. Serve with hash browns or salad of your choice.
   

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   • CourseBreakfast
   • CuisineAmerican, Fusion
   • KeywordEasy Eggs Benedict Fusion Style

   Auto Draft Print Recipe CourseBreakfast CuisineAmerican, Fusion KeywordEasy Eggs Benedict Fusion Style

   Ingredients

   • For the French Toast
   • 1 burger Bun
   • 1 large egg
   • 1/2 cup milk
   • 3 tbsp powdered sugar
   • 2 tbsp Fresh cream
   • 1/4 tsp cinnamon powder
   • 1 tsp Vanilla extract
   • 1 tbsp butter
   • 1 cheese cheese slice
   • For the Chicken
   • 1/2 cup boiled and shredded chicken
   • 1 tsp butter
   • Salt & pepper to taste
   • 1 tsp Mixed Herbs
   • 1 tbsp Fresh cream
   • For the Poached Eggs
   • 2 medium Eggs
   • 2 litres of water
   • 1 tbsp vinegar
   • For serving
   • Kale Lettuce leaves

   Servings:

   Instructions

   1. For the French Toast
   2. Firstly crack an egg in a bowl, add the rest of the ingredients; milk, cream, sugar, cinnamon, vanilla extract and whip nicely till fluffy.
   3. Heat a skillet and add the butter. Dunk the split burger bun in the sauce and toast until crisp and golden brown.
   4. Toast it well and don’t fret of it sticking to the pan as it has egg. The Bun is covered in the egg-milk mixture and will stay sturdy.
   5. Once done, remove and set aside.
   6. For the Chicken
   7. In the same skillet, add the butter and toss the boiled and shredded chicken. Add salt, pepper and mixed herbs. Sauté well and set aside.
   8. For the Poached Eggs
   9. Fill a pot with about 3 inches of water. Add the vinegar, season with salt and bring it to a simmer. Using the spatula, stir the water into a whirlpool. Gently slide an egg into the centre of the pot. The water should swirl around it, allowing the egg white to envelop the yolk.
   10. Check the egg after 3-4 minutes. Lift the egg out of the water and feel it for firmness. If it is still wobbly then slide it back for another minute.
   11. Let it cook until the whites are just set, but the yolks are still runny.
   12. Once the egg is perfectly poached, remove from the water.
   13. Let it drain on paper towels. Set it aside and repeat the procedure for the second egg.
   14. Assembling the Eggs Benedict
   15. Take a platter with the kale leaves and cherry tomatoes set on it. Place the French toasted burger bun. Cover it with a cheese slice.
   16. Top it with the other half of the bun and pile the herbed chicken on it.
   17. Finally, slide on the poached eggs. And sprinkle with chives, salt and black pepper.
   18. And Voila! Your Easy Eggs Benedict Fusion Style is ready to be served!

   Recipe Notes

   1. The yolk in the poached egg should be runny

   2. Use bacon for a real eggs benedict

   3. Serve with hash browns or salad of your choice.