Poached Eggs a La King
Elevate your brunch game with Poached Eggs a La King, a decadent dish that combines perfectly poached eggs with a velvety cream sauce infused with tender shredded chicken, vibrant red and green bell peppers, and aromatic spices. Served atop buttery toasted English muffins or flaky puff pastry, this recipe offers a luxurious twist on a classic breakfast favorite. The creamy chicken sauce, made from a roux enriched with milk, heavy cream, and chicken stock, is perfectly balanced with the richness of the poached eggs. Garnished with fresh parsley for a burst of freshness, this gourmet meal is as visually stunning as it is delicious. Perfect for special occasions or weekend indulgence, this recipe is a must-try for lovers of comforting, savory flavors.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons White vinegar
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 0.5 cups Chicken stock
- 1 cup Cooked chicken breast
- 1 small Red bell pepper
- 1 small Green bell pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 4 pieces English muffins or puff pastry
- 1 tablespoon Fresh parsley (optional, for garnish)
- 4 cups Water
Instructions
Fill a medium saucepan with 4 cups of water and bring to a gentle simmer. Add 2 tablespoons of white vinegar to the water.
Crack each egg into a small bowl or ramekin. Gently slide the eggs one at a time into the simmering water, ensuring they stay separated. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on a plate lined with paper towels.
In a separate saucepan, melt 4 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for 1-2 minutes to make a roux.
Gradually whisk in 2 cups of milk, 0.5 cups of heavy cream, and 0.5 cups of chicken stock until smooth. Cook for about 5-7 minutes, stirring frequently, until the sauce thickens slightly.
Add 1 cup of cooked shredded chicken, 1 finely diced red bell pepper, and 1 finely diced green bell pepper to the sauce. Season with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of paprika. Simmer for 3 minutes to heat through.
Toast 4 English muffins or bake 4 pieces of puff pastry until golden and crisp. Place one piece of toasted muffin or pastry on each serving plate.
Spoon the creamy chicken and bell pepper sauce generously over the toasted base. Gently place a poached egg on top of the sauce on each plate.
Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 8.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
