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Brunch

Sichuan Chicken Mushroom Eggs Benedict

Second Floor Cafe-inspired brunch with restaurant-style portions and 歐包、口水雞、奶油炒菇、水波蛋.

Total 38 min Skillet Medium 1 servings
SkilletSaucepan Cooking for oneBrunch
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Sichuan Chicken Mushroom Eggs Benedict

This version references common Second Floor Cafe techniques and builds the plate in the same restaurant-style order.

Steps

How to make it

Prep 20 min · Cook 18 min

  1. Prep 歐包 2份, 口水雞 180公克, 奶油炒菇 120公克, 水波蛋 2顆; plan toast, potatoes, and salad components separately (橄欖油 1大匙, 海鹽 1/3小匙, 黑胡椒碎 1/4小匙, 辣椒碎 1/2小匙).
  2. Sear proteins to medium; roast potatoes; make eggs last for best texture.
  3. Simmer sauce until spoon-coating; poach eggs in acidulated water.
  4. Plate in zones: main, eggs, toast, and greens for Sichuan Chicken Mushroom Eggs Benedict.

Tips & storage

Make it easier

  • Finish the main component and sauce separately before plating so the textures stay layered.
  • Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

歐包綜合生菜

Optional add-ins

+Extra chili flakes+House chili sauce

FAQ

What makes this 台胃口水雞奶油炒菇班尼蛋 feel closer to the restaurant version?

Build the signature sauce separately, then finish the plate at the last minute so the texture stays layered and generous.

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