Buffalo Chicken Eggs Benedict

A spicy twist on a classic breakfast dish, featuring buffalo chicken and a tangy hollandaise sauce.

Ingredients - Serves 4

Toss the shredded chicken with the buffalo sauce and set aside.
To make the hollandaise sauce, whisk together the egg yolks, lemon juice, and a pinch of salt in a heatproof bowl.
Set the bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl.
Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy.
Remove from heat and stir in the cayenne pepper.
To assemble the eggs benedict, place a scoop of buffalo chicken on each toasted English muffin half.
Top with a poached egg and a generous spoonful of hollandaise sauce.