Sichuan Chicken Mushroom Eggs Benedict

Steps

How to make it

Prep 20 min · Cook 18 min

1. Slice 2 baguette rolls crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp.
2. Heat a skillet over medium with 1/2 tbsp olive oil and a little butter; add 120 g sautéed mushrooms; stir-fry until they release moisture, then reduce heat until dry; sprinkle 1/6 tsp sea salt and a little cracked black pepper; keep warm.
3. Add 180 g Sichuan-style chicken to the same skillet; reheat over medium-low and toss with 1/2 tsp chili flakes so chili oil coats evenly; keep warm.
4. Bring a saucepan of water to a boil with 1 tbsp white vinegar; reduce heat; stir a gentle whirlpool with a spoon; crack in 2 eggs and poach over low heat about 3 minutes until whites set and yolks runny; drain well.
5. In a separate small pan over low heat, gently warm the remaining 1/2 tbsp olive oil into a warm drizzling sauce.
6. Divide toasted baguette on plates; layer sautéed mushrooms, Sichuan chicken, and 2 poached eggs on each.
7. Drizzle warm olive oil sauce; sprinkle 1/3 tsp sea salt, 1/4 tsp cracked black pepper, and a little more chili flakes; serve hot.

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.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

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

Substitutions

Optional add-ins