Thai-style Eggs Benedict

Ingredients

While the original Eggs Benedict features a rich and creamy hollandaise sauce, this Thai adaptation incorporates the heat of Sriracha sauce for a spicy kick. Additionally, traditional English muffins are replaced with fragrant Thai-style toasted bread, and the bacon is seasoned with Thai spices to enhance the flavors of the dish. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of bacon 4 slices of bacon
• 2 Thai-style toasted bread slices 2 Thai-style toasted bread slices
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the Sriracha Hollandaise Sauce: For the Sriracha Hollandaise Sauce:
• 2 egg yolks 2 egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon Sriracha sauce 1/2 teaspoon Sriracha sauce
• 1/4 cup unsalted butter, melted 1/4 cup unsalted butter, melted
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a skillet, cook the bacon until crispy. Set aside on a paper towel-lined plate to drain excess grease.
3. 3.
   Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
4. 4.
   Crack each egg into a separate small bowl or ramekin. Carefully slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and place them on a plate lined with a paper towel.
5. 5.
   In a small bowl, whisk together the egg yolks, lemon juice, and Sriracha sauce. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and pepper to taste.
6. 6.
   Toast the Thai-style bread slices until golden brown.
7. 7.
   Assemble the dish by placing a slice of toasted bread on each plate. Top with a slice of bacon and a poached egg. Drizzle the Sriracha hollandaise sauce over the eggs.
8. 8.
   Garnish with fresh cilantro leaves and serve immediately.

Treat your ingredients with care...

• Bacon — For a Thai twist, sprinkle the bacon with a mixture of ground coriander, cumin, and chili powder before cooking to add extra flavor.
• Thai-style toasted bread — Look for Thai-style bread at your local Asian grocery store. If unavailable, you can substitute with regular toasted bread or even rice cakes for a unique twist.

Tips & Tricks

• To achieve perfectly poached eggs, make sure the water is gently simmering and add a splash of vinegar to help the eggs hold their shape.
• Adjust the amount of Sriracha sauce in the hollandaise to suit your spice preference.
• For added freshness, squeeze a wedge of lime over the assembled dish before serving.
• Experiment with different Thai herbs such as Thai basil or mint for additional flavor variations.
• If you prefer a vegetarian version, you can substitute the bacon with grilled tofu or sautéed mushrooms.

Serving advice

Serve the Thai-style Eggs Benedict hot and fresh. The runny yolk and spicy hollandaise sauce pair perfectly with the crispy bacon and fragrant Thai-style bread. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the Thai-style Eggs Benedict on a plate with the poached egg sitting atop the bacon and bread. Drizzle the Sriracha hollandaise sauce over the eggs, allowing it to cascade down the sides. Sprinkle with fresh cilantro leaves for a pop of color.