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Preheat your oven to 400°F (200°C). Season the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Place them on a baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice into strips or bite-sized pieces.
While the chicken is baking, prepare the hollandaise sauce. In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, and warm water. Place the bowl over a pot of simmering water (double boiler method), being careful not to let the bowl touch the water. Slowly drizzle in melted butter, whisking continuously until the sauce thickens and is smooth. Season with salt to taste, then remove from heat.
Poach the eggs. Bring a pot of water to a simmer, then crack the eggs into small bowls. Gently lower the eggs into the simmering water and cook for
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