A timeless breakfast classic, Eggs Benedict in itself is an art form to behold. Sure, it might require some meticulousness on the cooking and the assembly but the result is bound to outweigh it all. Just imagine it – sizzling crispy bacon off the pan, warm buttery toasted English muffins, eggs poached to perfection with a runny yolk hidden inside, and creamy Hollandaise sauce to top it all off. Here’s our spin-off take on this beloved recipe:
Preparation time: 10 minutes | Cooking time: 10 minutes | Serves 1
- 1 piece mantou or Chinese bread buns
- 5 grams cane vinegar
- 2 large eggs
- 10 grams butter
- 2 jamon serrano
- 1 gram chives
- 2 grams cilantro
- 1/2 gram cayenne pepper
FOR THE HOLLANDAISE
- 1 salted egg yolk
- 2 egg yolks
- 10 grams water
- 2 grams salt
- 5 grams cayenne pepper
- 15 grams lemon juice
- Over a bowl, pass salted egg yolk through a fine wire sieve. Add the fresh egg yolks, water, salt, and cayenne pepper to the bowl. Whisk until mixture is frothed and the color turns into a lighter yellow.
- Transfer the contents of the bowl over a pot of boiling water. Whisk continuously until the egg yolk mixture starts to thicken slightly, adding the butter a cube at a time to form a stable emulsion.
- Add the lemon juice, and season with salt if needed.
- Cut the mantou in half, and steam for 5 minutes. Simultaneously, in a pot of lightly simmering water, add the cane vinegar and poach the fresh eggs; swirling the water and carefully lowering the eggs in the middle using a ladle.
- Butter both sides of the mantou and toast slightly over a hot pan.
- To assemble, lay a piece of ham over the mantou, followed by the poached egg.
- Spoon over a generous amount of salted egg yolk hollandaise, then garnish with chives, cilantro, and cayenne pepper.
Want more breakfast recipes? Check out this foolproof lugaw recipe here!