California Eggs Benedict* Recipe
Roasted tomato, rotisserie chicken, avocado, pesto
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Ingredients
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Eggs and Toppings
Bread Base
Seasoning
Method
Preparation
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Spread butter on each toasted half and set aside.
- 2
Prepare the Roasted Tomatoes
If using fresh tomatoes, roast them in the oven at 400°F (200°C) for about 20 minutes until they are soft and slightly caramelized. If using pre-roasted tomatoes, simply warm them up in a saucepan.
- 3
Prepare the Rotisserie Chicken
Shred the rotisserie chicken into bite-sized pieces and heat in a small pan over low heat. Add salt, pepper, and paprika to taste.
- 4
Cooking the Eggs
- 5
Poach the Eggs
In a large saucepan, bring water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes for soft poached eggs, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
Assembly
- 6
Assemble the Eggs Benedict
On each toasted English muffin half, layer the roasted tomatoes, followed by the shredded rotisserie chicken, and then a slice or scoop of avocado. Place a poached egg on top of each stack and drizzle with pesto sauce. Season with additional salt, pepper, and paprika if desired.