Korean BBQ Eggs Benedict

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

1. 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.
2. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy. Season with salt and pepper.
3. To assemble the Eggs Benedict, place a scoop of Korean BBQ beef on each toasted English muffin half.
4. Top each with a poached egg and a generous spoonful of the spicy hollandaise sauce.
5. Serve immediately, garnished with additional Sriracha if desired.