The Eggington Recipe
Grilled chicken, broccoli florets, and sautéed mushrooms folded with creamy cream cheese into fluffy eggs, topped with hollandaise sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning & Cooking Ingredients
Method
Preparation
- 1
Prepare the Chicken
Grill the chicken breast until fully cooked. Let it rest for a few minutes, then chop it into small pieces.
- 2
Cook the Broccoli
In a pot of boiling water, blanch the broccoli florets for about 2-3 minutes until bright green and tender. Drain and set aside.
- 3
Egg Mixture
- 4
Combine Ingredients
In a large mixing bowl, whisk together the eggs. Add the cream cheese and mix until well combined. Then fold in the grilled chicken, blanched broccoli, and sautéed mushrooms.
Cooking
- 5
Cook the Egg Mixture
In a large non-stick skillet, heat the remaining tablespoon of olive oil over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are fluffy and cooked through, about 5-7 minutes.
- 6
Serve
Once the eggs are cooked to your liking, remove from heat. Spoon onto plates and drizzle with hollandaise sauce. Serve immediately.