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Korean BBQ Eggs Benedict
Experience a delightful fusion of flavors with this Korean BBQ Eggs Benedict. Tender, marinated BBQ beef meets the richness of perfectly poached eggs, all drizzled with a spicy Sriracha hollandaise sauce. Served on a toasted English muffin, this dish brings a unique twist to the classic breakfast favorite, infusing it with the bold and savory notes of Korean cuisine. Perfect for a weekend brunch or a special occasion, this recipe will surely impress your guests and tantalize your taste buds.
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
- 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.
- 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.
- 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.
- To assemble the Eggs Benedict, place a generous scoop of the Korean BBQ beef on each toasted English muffin half.
- Top each beef mound with a poached egg and spoon over a generous portion of the spicy hollandaise sauce.
- Serve immediately, garnished with additional Sriracha if desired for an extra kick.
Tips
- For a spicier hollandaise, add more Sriracha or even a pinch of cayenne pepper.
- If you prefer a lighter version, you can substitute half of the butter in the hollandaise with Greek yogurt for a creamy yet healthier sauce.
- Feel free to experiment with different types of bread or muffins, such as whole grain or sourdough, for added flavor.
Dietary Information
Servings: 2 Dish Type: Brunch Prep Time: 15 minutes Cook Time: 15 minutes Calories: 650 Fat: 45g Carbs: 30g Protein: 30g Sodium: 800mg Sugar: 2g
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