Monday, February 25, 2008

Chicken and Waffles with Poached Eggs

The Wednesday Brunch Gang...Wendy, Misty and Jen

The Heart Attack Waffle

My roommate Wendy came up with the idea to have Wednesday brunch, since we both had that day off this week, and it was so much fun. Our friends Misty and Jen came over and we totally pigged out. I almost called this post “heart attack brunch” because of what I served. Jen had mentioned savory waffles and that sounded perfect which is where the inspiration for brunch came from. We had waffles with fried chicken & gravy, bacon, poached eggs topped with hollandaise sauce. Wow, if I ate like this every day I would weigh about 400 pounds! It seems like a strange combination of ingredients to top a waffle with, but it was absolutely delicious. We also had lots of mimosas and ended the day by going to a matinee where we watched the Spiderwick Chronicles, which was very cute. Needles to say as with most days that start off with champagne, I was in bed by 8:30!

Chicken and Waffles with Poached Eggs

I don’t really know how to write up this recipe as there are so many different ingredients involved, I hope this will be the easiest…I made my Fried Chicken & Gravy recipe but cut the chicken into thin strips, then made waffles from a waffle mix, just follow the instructions on the box, and fried up some bacon. I have included the recipe for Hollandaise Sauce and Poached Eggs below.

Hollandaise Sauce
½ Cup Butter, at room temperature cut up into tablespoon-sized pieces
4 Egg Yolks, beated
1 Tablespoon Water
Juice of 1 Lemon
Dash Salt

In a double boiler combine all ingredients except for the butter. Add a piece of butter and cook while constantly whisking until butter melts, continue adding one tablespoon of butter at a time and whisk until melted, then continue whisking until thickened, about 3 minutes more. If sauce turns out too thick, just add a tablespoon or two of hot water.

Poached Eggs
Fill a skilled up with a few inches of water and bring to a boil. Turn heat down until water is just simmering, and then spray with a non-stick cooking spray. Crack eggs into a small dish or measuring cup and pour egg into the water very gently while keeping the dish as close to the water surface as possible. Add additional eggs, but do not over-crowd the pan. When egg whites are cooked remove the egg from the water very carefully with a slotted spoon, serve immediately.

No comments: