Recipe: Eggs Benedict | Merkts Cheese Spread

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Eggs Benedict

This boozy take on eggs benedict will make you want to eat brunch all day long. Top off a toasted English muffin with a little crispy chicken, sauteed spinach and a freshly poached egg—then drizzle on some beer cheese hollandaise. Who are we kidding—don’t drizzle, pour it!

  • yield: 1 egg benedict
  • serving Size: 1 egg benedict
  • cook Time: 10 minutes

How to Make It

  1. To make beer cheese hollandaise, warm heavy cream in saucepan
  2. Whisk in Merkts and bring to temperature
  3. Add and whisk in hollandaise sauce
  4. Keep warm
  5. In a sauté pan, warm olive oil and garlic
  6. Once garlic is golden brown, add spinach and salt
  7. Cook until wilted
  8. Toast English muffin
  9. Place one cooked crispy chicken tender on each muffin
  10. Top with spinach and a poached egg
  11. Garnish with paprika and parsley
  12. Serve hot!
  • Have some leftover chicken? Shred it and add it to each muffin instead.
  • Give your chicken a healthy flair by either grilling it or baking it.
  • Don’t have chicken tenders? Cut a crispy chicken breast in half.
  • Add a tsp of salt and 2 tsp white vinegar to your pot of water before poaching your egg.
  • The fresher the egg, the better and neater the egg will poach.
  • Be patient with your egg and definitely don’t poke it while it’s poaching.