Fried Chicken Eggs Benedict
Making Hollandaise sauce can be intimidating, but with this shortcut blender method, anyone can do it. This will definitely take your brunch game to the next level!
- 2 chicken breasts, pounded to even thickness and cut in half
- 1 cup buttermilk
- 1 cup flour
- 1/4 tsp cayenne
- 1/4 tsp salt
- 2-3 dashes Frank’s hot sauce
- 2 English muffins
- 4 eggs + 3 yolks
- 1/2 cup (1 stick) butter
- 1 tbsp lemon juice
- Canola oil, for frying
- Salt + Pepper
- In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce. Allow to marinate in the fridge for at least 2 hours, ideally overnight.
- Heat oil to 350°F.
- Combine the flour, salt, and cayenne cayenne in a bowl for the dredge. Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
- Fry the chicken for 8-10 minutes until fully cooked through and golden brown. While the chicken is cooking, add the vinegar and a pinch of salt to a large pot of simmering water and poach the eggs for 3 and a half minutes.
- To make the hollandaise, add 3 egg yolks and lemon juice to a blender. Pulse to combine. Melt butter in small saucepan. Set blender to low and slowly add melted butter while it is running. Continue to blend until sauce is thick and frothy. Season with salt and pepper.
- To build, slice and toast the english muffins and lightly butter. Place one piece of fried chicken on each half and top with a poached egg. Drizzle with hollandaise right before serving
I’m so excited to be collaborating with my friends at the feedfeed and Ghirardelli Chocolate to bring you this amazing recipe for a delicious mocha. Ghirardelli was kind enough to send me some of their chocolate and since I am the editor of the caffeinated beverage feed at the feedfeed, I thought it would be perfect to create a coffee recipe to share with you!
This coffee features chocolate in not 1, not 2, but 3 different forms! It has a super delicious and silky chocolate syrup, a rich cocoa powder, and dark chocolate grated on top. All that combined with strong espresso and steamed milk!
This coffee is seriously perfect for a cold and snowy winter day. Hope you enjoy!
Triple Chocolate Mocha
- 2 shots of espresso
- 1/4 cup steamed and frothed milk
- 2 tsp Ghirardelli cocoa powder
- 2 tsp Ghirardelli chocolate syrup
- Ghirardelli 72% Cocoa Bar
- Whipped Cream
- Drizzle the chocolate syrup on the inside walls of your serving glass.
- In a mixing glass, stir the cocoa powder in the espresso until combined. Pour into the serving glass and fill the rest with steamed milk.
- Top with whipped cream and grated chocolate.
I’m so excited to be collaborating with my friends at the feedfeed and one my favourite stores, Williams-Sonoma to bring you this festive recipe for peppermint bark rice krispy squares! #BarkYeah. The perfect holiday twist on a classic treat.
I hadn’t tried the bark up until this year but after trying it, it will definitely be a new staple in my home around the holidays. It is seriously addicting. Here is a little info on the bark from William-Sonoma:
It’s handmade from custom-blended Guittard premium chocolate, infused with natural peppermint oil, layered with creamy white chocolate and finished with a snowfall of crisp handmade peppermint candy bits.
- An original Williams-Sonoma recipe and our beloved holiday tradition.
- Prepared using time-honored confectionery techniques.
- Master candymakers pour semisweet chocolate onto a confectioner’s table, then add a layer of creamy white chocolate. A sprinkling of crisp handmade peppermint candy bits offers an inspired contrast to the rich, velvety smoothness of the world-class chocolate.
Sounds not bad right?
All the props in these shots can be found at Williams-Sonoma.
I love these copper measuring cups and wooden spoons.
Peppermint Bark Rice Krispy Squares
- Peppermint Bark
- 6 cups Rice Krispies
- 4 cups mini marshmallows
- 3 tbsp butter
- Sea salt
- Take a few large pieces of the bark and roughly chop it, set aside.
- In large saucepan, melt butter over low heat. Add the marshmallows and occasionally stir until melted. Add the rice krispies and stir well to combine.
- Working quickly, spread half the mixture into a greased baking pan and press it down into a uniform layer. Place a layer of peppermint bark on top using large pieces (it doesn’t have to be perfect). Spread the remaining Rice Krispy mixture on top and once again, press down into uniform layer. While still warm and sticky, sprinkle the top with a layer of crumbled bark and press down slightly to ensure it sticks.
- Allow to cool then cut it to squares.