Korean-Style Eggs Benedict

Ingredients

While the original Eggs Benedict features a classic hollandaise sauce, this Korean adaptation incorporates kimchi into the hollandaise for a tangy and spicy twist. Additionally, the traditional English muffin is replaced with a crispy rice cake (tteok) to add a unique texture and Korean flair to the dish. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 rice cakes (tteok) 4 rice cakes (tteok)
• 4 slices of ham 4 slices of ham
• 1 cup (235ml) kimchi, chopped 1 cup (235ml) kimchi, chopped
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped scallions, for garnish Chopped scallions, for garnish

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 20g (8g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small saucepan, melt the butter over low heat. Add the chopped kimchi and gochujang, and cook for 5 minutes, stirring occasionally.
3. 3.
   In a separate saucepan, bring water to a gentle simmer. Add the rice vinegar.
4. 4.
   Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the eggs, one at a time, into the center of the whirlpool. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
5. 5.
   Place the rice cakes on a baking sheet and toast in the preheated oven for 5-7 minutes until crispy.
6. 6.
   While the rice cakes are toasting, prepare the kimchi hollandaise sauce. In a blender, combine the melted butter and kimchi mixture with lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
7. 7.
   To assemble, place a slice of ham on each toasted rice cake. Top with a poached egg and drizzle with the kimchi hollandaise sauce. Garnish with chopped scallions.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it.
• Gochujang — Adjust the amount of gochujang according to your spice preference.
• Rice cakes — Look for pre-made rice cakes in Korean grocery stores or make your own by steaming rice flour dough.

Tips & Tricks

• If you prefer a more traditional hollandaise sauce, you can omit the kimchi and gochujang from the recipe.
• Experiment with different types of kimchi for unique flavors.
• Add a sprinkle of sesame seeds or nori flakes for extra Korean flair.
• Serve with a side of steamed vegetables or a fresh salad to balance the richness of the dish.
• If you can't find rice cakes, you can use toasted English muffins as a substitute.

Serving advice

Serve the Korean-style Eggs Benedict hot and fresh. The combination of flavors and textures is best enjoyed immediately after assembly.

Presentation advice

Arrange the Korean-style Eggs Benedict on a plate, with the vibrant kimchi hollandaise sauce drizzled over the poached egg and rice cake. Garnish with chopped scallions for a pop of color.