This is the meal that Robbie wanted for his birthday this year. It’s quite a meal! It’s my homemade version of the fried chicken eggs Benedict from Hash House a go go. It’s mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce. Make sure to read through this whole post before making this dish since you will be preparing several things at once.
2 Russet Potatoes, cut into cubes (skin left on)
2 Tablespoons Butter
Salt & Pepper to taste
Biscuits: (from All-Recipes)
1/4 Cup Butter, softened
1 Cup All-Purpose Flour
1/8 teaspoon Baking Soda
1/2 Tablespoon Baking Powder
1/4 Cup Milk
2-3 Romaine Leaves
1 Roma Tomato Sliced
3 Slices Thick Cut Bacon
Sage Fried Chicken: (Actual Hash House recipe)
1 Large Chicken Breast, made into 2 cutlets (see how-to here)
1 Egg, beaten
1 Cup Cornflakes, slightly crushed
1 teaspoon freshly minced sage (or dried)
2-3 Eggs (or use the remaining egg whites from the sauce) + 1 Tablespoon Butter/Oil
2 Thick Cut Slices Fresh Mozzarella Cheese
Chipotle Cream Sauce: (modified from a Food Network recipe)
4 Egg Yolks
1 Tablespoon Freshly Squeezed Lemon Juice
1/2 cup Unsalted Butter, melted (1 stick)
1 Chipotle Pepper in Adobo Sauce(chopped) + 1 teaspoon of the adobo sauce
- The first thing I did was prepare the biscuit dough so I could just pop them in the oven when the time came.
Sift the flour, baking soda and baking powder into a medium bowl. Cut in the butter.
Gradually add the milk until a soft dough forms. Knead for 30 seconds on a floured surface.
Roll out to 1/2 inch thickness and cut out 6 round biscuits. Place on a greased baking sheet.
Preheat the oven to 450°F. Set aside and wait to bake these until you’ve prepared a couple other things first.
- Next prepare the chicken to be fried.
Beat the egg on a small plate. On another small plate combine the cornflakes and sage.
Dip the chicken in the egg then in the cornflake mixture. Set aside.
- Heat a large skillet over medium-high heat and add the bacon. (I have 4 slices of because I made 1 slice for Chloe’s dinner)
Cook on both sides until browned, reserve on a paper towel lined plate. Save the bacon grease in the skillet.
- Place the potatoes in a medium saucepan with enough water to cover them. Bring to a boil over high heat and cook until softened. Drain and return the potatoes to the pan.
Add the butter, milk and season to taste with salt and pepper. Mash with a potato masher.
- Now is the time to put the biscuits in the oven. Bake for about 12 minutes, or until lightly browned.
- Add enough canola oil to the skillet with the bacon grease to make it about 1/4 inch deep.
Add the coated chicken and cook for 3-4 minutes on each side, or until browned and cooked through.
- While the chicken and potatoes are cooking, prepare the chipotle cream sauce.
Whisk the egg yolks and lemon juice in a stainless steel bowl until they thicken and double in size. Add the cayenne, salt, chipotle and sauce.
Place the bowl over the saucepan with the potatoes. Keep whisking and slowly pour in the melted butter.
Keep whisking until thickened. Keep warm until ready to serve.
*Note: if the sauce thickens up on you, just whisk in a little warm water before serving.
- Now it’s time to cook the eggs.
Whisk the eggs with salt and pepper. (I added 2 eggs to the remaining egg whites so Chloe could have some eggs for dinner too).
Heat the butter or oil in a small skillet. Add the eggs and cook until done.
- After the eggs are cooked. Add the slices of mozzarella cheese to the skillet to heat them up. Cook for about 30 seconds total just to make them slightly melted. Be careful not to make a melted cheese mess.
Now it’s time for assembly. On top of a large platter, layer in this order:
Chipotle cream sauce
And don’t forget to stab it with a steak knife…or 2!
There you have it! A crazy birthday meal!
Yield: 1 super-huge serving (Serves 2 adults)