Japanese-style Eggs Benedict


Japanese-style Eggs Benedict

Sakura Eggs Benedict

Eggs Benedict is a classic American breakfast dish that consists of an English muffin, Canadian bacon, poached eggs, and hollandaise sauce. In this recipe, we will be adapting this dish to Japanese cuisine by incorporating traditional Japanese ingredients and flavors.

Jan Dec

20 minutes

10 minutes

30 minutes

2 servings


Pescatarian, Vegetarian, Nut-free, Peanut-free, Soy-free

Wheat, Milk, Eggs

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo


In this Japanese-style Eggs Benedict, we will be replacing the English muffin with a toasted slice of shokupan, a Japanese milk bread. We will also be using shiitake mushrooms instead of Canadian bacon and adding a sprinkle of furikake, a Japanese seasoning, to the hollandaise sauce. We alse have the original recipe for Eggs Benedict, so you can check it out.


  • Calories: 450 kcal / 1884 KJ
  • Fat: 32g (16g saturated)
  • Carbohydrates: 28g (4g sugars)
  • Protein: 14g
  • Fiber: 2g
  • Salt: 1.2g


  1. 1.
    Preheat the oven to 200C (400F).
  2. 2.
    In a small saucepan, melt 2 tablespoons of butter over low heat.
  3. 3.
    In a separate saucepan, bring 2-3 inches of water to a simmer.
  4. 4.
    Add 1 tablespoon of rice vinegar to the simmering water.
  5. 5.
    Crack each egg into a small bowl or ramekin.
  6. 6.
    Gently pour each egg into the simmering water and cook for 3-4 minutes, until the whites are set but the yolks are still runny.
  7. 7.
    Remove the eggs from the water with a slotted spoon and place them on a paper towel to drain.
  8. 8.
    In a blender, combine 2 egg yolks, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt.
  9. 9.
    Blend on high speed for 30 seconds.
  10. 10.
    While the blender is still running, slowly pour in the melted butter and blend until the sauce is thick and creamy.
  11. 11.
    Stir in 1/4 teaspoon of furikake.
  12. 12.
    Toast the shokupan slices in the oven for 5-7 minutes, until lightly browned.
  13. 13.
    In a pan, sauté the sliced shiitake mushrooms until tender.
  14. 14.
    To assemble, place a slice of toasted shokupan on a plate.
  15. 15.
    Top with a few slices of sautéed shiitake mushrooms.
  16. 16.
    Place a poached egg on top of the mushrooms.
  17. 17.
    Spoon the hollandaise sauce over the egg.
  18. 18.
    Garnish with additional furikake, if desired.

Treat your ingredients with care...

  • Shokupan bread — Use a thick slice of shokupan bread for this recipe to ensure that it can hold up to the weight of the toppings.
  • Shiitake mushrooms — Be sure to slice the mushrooms thinly so that they cook evenly.

Tips & Tricks

  • To make the hollandaise sauce, be sure to slowly pour in the melted butter while the blender is still running to prevent the sauce from separating.
  • If you don't have furikake, you can substitute with sesame seeds or chopped nori.
  • To make this dish even more Japanese-inspired, you can top the eggs with a drizzle of soy sauce or ponzu sauce.

Serving advice

Serve the Japanese-style Eggs Benedict hot, garnished with additional furikake and a sprinkle of chopped green onions.

Presentation advice

Arrange the shiitake mushrooms in a circular pattern on top of the toasted shokupan slice, with the poached egg in the center. Drizzle the hollandaise sauce over the egg and mushrooms, and sprinkle with furikake.