Sichuan-style Spicy Eggs Benedict

Ingredients

While the original Eggs Benedict is known for its creamy hollandaise sauce and delicate flavors, our Sichuan-style adaptation adds a fiery kick to the dish. We incorporate Sichuan peppercorns and chili oil to infuse the eggs and sauce with a numbing and spicy sensation. Additionally, we introduce Sichuan-inspired ingredients and flavors to create a unique twist on this classic breakfast dish. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 English muffins, split and toasted 4 English muffins, split and toasted
• 8 slices of Sichuan-style roasted pork belly 8 slices of Sichuan-style roasted pork belly
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 tablespoon chopped scallions, for garnish 1 tablespoon chopped scallions, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 32g (Sugars: 2g)
• Protein: 26g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Fill a large saucepan with water and bring it to a gentle simmer.
2. 2.
   In a small bowl, combine the crushed Sichuan peppercorns, chili oil, soy sauce, and black vinegar. Set aside.
3. 3.
   Poach the eggs in the simmering water for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
4. 4.
   Place a slice of Sichuan-style roasted pork belly on each toasted English muffin half.
5. 5.
   Top each pork belly slice with a poached egg.
6. 6.
   Drizzle the Sichuan peppercorn and chili oil mixture over the eggs.
7. 7.
   Garnish with chopped scallions.
8. 8.
   Serve immediately and enjoy the spicy Sichuan-style Eggs Benedict!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before crushing them to release their aroma.
• Chili oil — Adjust the amount of chili oil according to your spice tolerance. Add more for extra heat or reduce for a milder flavor.
• Sichuan-style roasted pork belly — If you can't find Sichuan-style roasted pork belly, you can substitute it with regular roasted pork belly or even bacon for a different twist.

Tips & Tricks

• For a more authentic Sichuan flavor, you can add a teaspoon of Sichuan chili bean paste to the hollandaise sauce.
• If you prefer a milder version, you can remove the Sichuan peppercorns from the chili oil mixture.
• Experiment with different types of bread or buns for the base, such as mantou or steamed buns, to add an extra layer of flavor.
• Serve with a side of Sichuan-style pickled vegetables for a refreshing and tangy contrast to the spicy eggs.
• Don't forget to have a glass of cold milk or yogurt nearby to cool down the heat if it gets too intense!

Serving advice

Serve the Sichuan-style Spicy Eggs Benedict hot and fresh. The combination of the runny egg yolk, spicy flavors, and rich hollandaise sauce is best enjoyed immediately after preparation.

Presentation advice

Arrange the Sichuan-style Spicy Eggs Benedict on a plate with the vibrant red chili oil drizzled over the eggs. Garnish with chopped scallions for a pop of green color. The contrasting colors and flavors will make this dish visually appealing and appetizing.