Korean BBQ Eggs Benedict

Name: Korean BBQ Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt and pepper', 'amount': 'To taste'}; {'ingredient': 'Sriracha sauce', 'amount': '1 tablespoon'}; {'ingredient': 'Lemon juice', 'amount': '1 tablespoon'}; {'ingredient': 'Egg yolks', 'amount': '3'}; {'ingredient': 'Butter', 'amount': '1/2 cup, melted'}; {'ingredient': 'Eggs', 'amount': '4, poached'}; {'ingredient': 'Korean bbq beef', 'amount': '1 cup, cooked'}; {'ingredient': 'English muffins', 'amount': '4, split and toasted'}

A fusion of Korean BBQ and classic Eggs Benedict, this dish features tender BBQ beef, poached eggs, and a spicy hollandaise sauce on a toasted English muffin.

Ingredients

Salt and pepper (to taste)
Sriracha sauce (1 tablespoon)
Lemon juice (1 tablespoon)
Egg yolks (3)
Butter (1/2 cup, melted)
Eggs (4, poached)
Korean bbq beef (1 cup, cooked)
English muffins (4, split and toasted)

Instructions

To make the hollandaise sauce, whisk together the egg yolks, lemon juice, and Sriracha in a heatproof bowl set over a pot of simmering water. Continue to whisk until the mixture is thick enough to coat the back of a spoon.
Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy. Season with salt and pepper.
To assemble the Eggs Benedict, place a scoop of Korean BBQ beef on each toasted English muffin half.
Top each with a poached egg and a generous spoonful of the spicy hollandaise sauce.
Serve immediately, garnished with additional Sriracha if desired.

Dietary Information

Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 20 minutes • Calories: 600 • Fat: 35g • Carbs: 40g • Protein: 30g • Sodium: 1500mg • Sugar: 10g

Korean BBQ Eggs Benedict

Ingredients

Instructions

Dietary Information

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