Eggs Benedict with Salted Egg Yolk Hollandaise


July 26, 2017

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 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

½ gram cayenne pepper


1 salted egg yolk

2 egg yolks

10 grams water

2 grams salt

5 grams cayenne pepper

120 grams unsalted butter

15 grams lemon juice

salt, to taste


Over a bowl, pass the 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.

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(Featured in October - November 2016 Issue)

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