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Prepare Eggs Benedict as directed except omit the Canadian bacon. Cut one
skinless, boneless chicken breast into bite-size strips. Add 2 tbs. cooking oil to a
medium skillet; cook and stir for 2 to 3 minutes or until no longer pink. Assemble the
Eggs Benedict as usual.
2
English muffins, split and open
4
Eggs
Salt and pepper to taste
Steamed spinach leaves
Hollandaise sauce
To assemble: Prepare this just like the Eggs Benedict recipe but replace the
Canadian bacon with the spinach leaves. Lay the spinach leaves on top of each
English muffin half followed by a poached egg. Season with salt and pepper. Spoon
Hollandaise sauce over the eggs.
1
Toasted plain bagel (or any bagel you like)
1
Tomato slice (optional)
1
Onion slice
Thin slices of lox (smoked salmon)
Plain cream cheese
Capers
To assemble: Spread cream cheese on one half of the bagel. Add thin slices of
smoked salmon on top of the cream cheese. Top with a slice of tomato and onion;
sprinkle with capers. Spread the other half of the bagel with cream cheese and
place on top.
EGGS BENEDICT WITH CHICKEN
EGGS FLORENTINE
SMOKED SALMON (LOX) BAGEL
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