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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Fill a medium saucepan with 4 cups of water and bring to a gentle simmer. Add 2 tablespoons of white vinegar to the water.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2652.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2362.0 |
| Total Fat 130.4g | 0% |
| Saturated Fat 67.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1185.9mg | 0% |
| Sodium 4025.9mg | 0% |
| Total Carbohydrate 154.0g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 38.9g | |
| Protein 128.1g | 0% |
| Vitamin D 378.7IU | 0% |
| Calcium 1047.9mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1703.5mg | 0% |
Source of Calories