Korean BBQ Eggs Benedict

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Sriracha sauce (2 tablespoons (plus more for garnish))
• Lemon juice (1 tablespoon)
• Egg yolks (3 large)
• Unsalted butter (1/2 cup (melted))
• Eggs (4 large (for poaching))
• Korean BBQ beef (1 cup (cooked and sliced))
• English muffins (2, split and toasted)

Instructions

1. Begin by preparing the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks, lemon juice, and Sriracha sauce. Set the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and coats the back of a spoon, about 5 minutes.
2. Gradually drizzle the melted butter into the egg yolk mixture, whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste. Remove from heat and set aside.
3. Next, poach the eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar (optional, helps the eggs hold their shape). Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.
4. To assemble the Eggs Benedict, place a generous scoop of the Korean BBQ beef on each toasted English muffin half.
5. Top each beef mound with a poached egg and spoon over a generous portion of the spicy hollandaise sauce.
6. Serve immediately, garnished with additional Sriracha if desired for an extra kick.