Chicken & Waffle Eggs Benny

OHHHHHH DAYUMMMMMM. Yes that’s right. We pulled together 2 KING breakfast dishes into 1 … and we nailed it! We obviously opted to stick with savory for this instead of adding syrup. So.Damn.Good. We made the mini waffles from scratch but by all means use some EGGOS because ain’t nobody got time to make em from scratch lol. We also only lightly breaded the chicken thighs but you are free to load them babies up!

Serving Size: 2 People

Ingredients

• 4 Mini Waffles

• 4 Boneless Chicken Thighs

• 4 Poached Eggs

• 2 Cups Cooking Oil

• 1/2 Pack of McCormicks Hollandaise Sauce

• 1/2 Cup Flour

• 1/2 Tsp. Paprika

• 1/2 Tsp. Salt

• 1/2 Tsp. Pepper

• 1/2 Tsp. Garlic Powder

Directions

• Start with the chicken. Add the oil to a deep pan and heat to 350F degrees. While the oil is heating up, combine the flour and seasonings then dip the chicken breast in it and ensure it is covered evenly. Set to the side.

• Once the oil has reached temperature, add the chicken slowly. Cook until golden brown and minimally 165F degrees, approx 15 minutes if the oil is the correct temperature. Ensure you flip the thighs periodically.

• Remove the chicken from the oil and allow excess oil to drip onto paper towel.

• Pre-heat oven to 350F degrees. Using a 6-cup muffin tin, spray 4 of them with cooking spray then spoon 1 tbsp. of water into the bottom of all 6. Crack a single egg into 4 of the 6 cups (you still want water in the others so they don’t burn). Bake for 10-12 minutes.

• While the eggs are cooking, toast the waffles and start the hollandaise sauce. Prepare the hollandaise sauce in a small pot on the stove as per the packaging instructions.

• Once the hollandaise sauce is ready, reduce heat and allow to sit.

• Now is the time to pull it all together. Lay the waffles down then top with the poached eggs, then crispy chicken and lastly drizzle with the hollandaise sauce.

• Season with extra pepper (and add chopped green onion even) then voila!