Chinese-style Eggs Benedict

Ingredients

The traditional English muffin is replaced with an egg fu yong patty, which is a Chinese-style omelette made with bean sprouts, onions, and other vegetables. The hollandaise sauce is also infused with Chinese spices such as ginger and five-spice powder. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 eggs 4 eggs
• 1/2 cup (60g) bean sprouts 1/2 cup (60g) bean sprouts
• 1/4 cup (30g) chopped onions 1/4 cup (30g) chopped onions
• 1/4 cup (30g) chopped bell peppers 1/4 cup (30g) chopped bell peppers
• 1/4 cup (30g) chopped mushrooms 1/4 cup (30g) chopped mushrooms
• 1/4 cup (30g) chopped cooked ham 1/4 cup (30g) chopped cooked ham
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 tsp salt 1/4 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1/4 tsp garlic powder 1/4 tsp garlic powder
• 1/4 tsp onion powder 1/4 tsp onion powder
• 1/4 tsp five-spice powder 1/4 tsp five-spice powder
• 1/4 tsp ground ginger 1/4 tsp ground ginger
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 tbsp (15ml) vegetable oil 1 tbsp (15ml) vegetable oil
• 1 tbsp (15ml) white vinegar 1 tbsp (15ml) white vinegar
• 2 egg yolks 2 egg yolks
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 tbsp (15ml) lemon juice 1 tbsp (15ml) lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 48g (29g saturated)
• Carbohydrates: 12g (3g sugars)
• Protein: 19g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, beat the eggs and add the bean sprouts, onions, bell peppers, mushrooms, ham, flour, salt, black pepper, garlic powder, onion powder, five-spice powder, ginger, and milk. Mix well.
2. 2.
   Heat the vegetable oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook until the bottom is golden brown, about 5 minutes. Flip the patty and cook for another 5 minutes until both sides are golden brown. Remove from heat and set aside.
3. 3.
   In a saucepan, bring water and white vinegar to a simmer. Crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
4. 4.
   In a blender, combine the egg yolks, melted butter, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. 5.
   In a small saucepan, heat the hollandaise sauce over low heat, stirring constantly, until warm.
6. 6.
   To assemble, place the egg fu yong patty on a plate, top with the poached eggs, and drizzle with the hollandaise sauce.

Treat your ingredients with care...

• Bean sprouts — Make sure to rinse the bean sprouts thoroughly and pat them dry before adding them to the egg mixture.
• Five-spice powder — This Chinese spice blend can be found in most Asian grocery stores. If you can't find it, you can substitute with a mixture of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• To make the hollandaise sauce, make sure to melt the butter slowly over low heat to prevent it from separating.
• If you don't have a blender, you can whisk the hollandaise sauce by hand, but it will require more elbow grease.
• You can add more or less Chinese spices to the hollandaise sauce depending on your taste preferences.

Serving advice

Serve the Egg Fu Yong Benedict hot with a side of stir-fried vegetables or steamed rice.

Presentation advice

Garnish the Egg Fu Yong Benedict with chopped scallions and sesame seeds for a pop of color and flavor.