Taiwanese-style Eggs Benedict

Ingredients

While the original American Eggs Benedict features English muffins, Canadian bacon, and hollandaise sauce, the Taiwanese adaptation incorporates local ingredients and flavors. The English muffins are replaced with fluffy mantou (steamed buns), the Canadian bacon is substituted with savory Taiwanese sausage, and the hollandaise sauce is enhanced with a touch of soy sauce and sesame oil. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 mantou (steamed buns) 4 mantou (steamed buns)
• 4 Taiwanese sausages 4 Taiwanese sausages
• 4 large eggs 4 large eggs
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon chopped scallions (for garnish) 1 tablespoon chopped scallions (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Slice the mantou in half horizontally and place them on a baking sheet. Toast them in the oven for about 5 minutes until lightly golden.
3. 3.
   In a skillet over medium heat, cook the Taiwanese sausages until browned and cooked through. Set aside.
4. 4.
   Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
5. 5.
   Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach the egg for about 3 minutes until the whites are set but the yolk is still runny. Remove the poached egg with a slotted spoon and set aside. Repeat with the remaining eggs.
6. 6.
   In a small saucepan, combine the soy sauce and sesame oil. Heat over low heat until warmed through.
7. 7.
   To assemble, place a toasted mantou half on a plate. Top it with a cooked Taiwanese sausage, followed by a poached egg. Drizzle the soy sauce and sesame oil mixture over the egg. Sprinkle with chopped scallions, salt, and pepper.
8. 8.
   Repeat the assembly process for the remaining ingredients.
9. 9.
   Serve the Taiwanese-style Eggs Benedict immediately.

Treat your ingredients with care...

• Mantou — If you can't find mantou, you can substitute it with steamed buns from other Asian cuisines like Chinese or Japanese.
• Taiwanese sausage — Look for Taiwanese sausages in Asian grocery stores. If unavailable, you can use Chinese sausages as a substitute.
• Soy sauce — Opt for a high-quality soy sauce to enhance the flavor of the dish.

Tips & Tricks

• For a spicier kick, add a few drops of chili oil to the soy sauce and sesame oil mixture.
• If you prefer your eggs fully cooked, poach them for an additional minute.
• Customize your Taiwanese-style Eggs Benedict by adding other toppings like pickled vegetables or sliced cucumbers.
• Serve with a side of Taiwanese-style congee or soy milk for a complete breakfast experience.
• Experiment with different types of Taiwanese sausages to discover your favorite flavor combination.

Serving advice

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

Presentation advice

Arrange the Taiwanese-style Eggs Benedict on a plate with the mantou as the base, followed by the sausage, poached egg, and garnish. Drizzle the soy sauce and sesame oil mixture over the top for an attractive presentation.