Eggs Benedict Chicken Burger
A twist on a brunch-time favourite, our 120g Chicken Breast Fillet adds a delicious golden crunch to this café menu staple.
10 Servings
10 Mins
INGREDIENTS & EQUIPMENT
- 10 x Ingham’s 120g Breast Fillet
- 1L Knorr Hollandaise Gluten Free Sauce
- 10 x Brioche Buns
- 10 x Poached Eggs
- 60g Chives, chopped
- 200g Baby Spinach Leaves
- Butter
in a few simple steps
- Prepare Ingham’s 120g Breast Fillet as per pack
instructions, and set aside. - Heat Knorr Hollandaise Sauce as per pack
instructions, and keep warm until needed. - Toast both open sides of brioche buns, set aside
and apply butter to the bottom bun. - To assemble, place one layer of baby spinach
leaves on the bottom bun, followed by 1 Ingham’s
120g Breast Fillet, and one poached egg. - Spoon on Knorr Hollandaise Sauce,
garnish with chives, and top with burger bun.
Serve immediately.
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