Korean BBQ Eggs Benedict
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 - Serves 4
- 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
Let's Get Started
- 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 Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 35g
- Carbs: 40g
- Protein: 30g
- Sodium: 1500mg
- Sugar: 10g
