Vietnamese-style Eggs Benedict

Ingredients

This Vietnamese adaptation of Eggs Benedict incorporates elements of the traditional dish while infusing it with the unique flavors of Vietnamese cuisine. The substitution of an English muffin with a crusty baguette adds a Vietnamese twist, and the hollandaise sauce is enhanced with fish sauce and lime juice for a tangy and savory flavor profile. Additionally, the dish is garnished with fresh herbs and served with a side of pickled vegetables to complement the Vietnamese culinary style. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 small baguettes, sliced in half lengthwise 2 small baguettes, sliced in half lengthwise
• 4 slices of Vietnamese ham (cha lua) or Canadian bacon 4 slices of Vietnamese ham (cha lua) or Canadian bacon
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 cup pickled vegetables (carrots, daikon radish, cucumber) 1 cup pickled vegetables (carrots, daikon radish, cucumber)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
2. 2.
   In a separate skillet, heat the vegetable oil over medium heat. Add the Vietnamese ham or Canadian bacon slices and cook until lightly browned on both sides. Set aside.
3. 3.
   In a small saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the fish sauce and lime juice. Set aside.
4. 4.
   Toast the baguette halves until golden brown.
5. 5.
   While the baguette is toasting, carefully crack the eggs into the simmering water and poach them for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs from the water using a slotted spoon and set aside.
6. 6.
   Place the toasted baguette halves on serving plates. Top each half with a slice of Vietnamese ham or Canadian bacon, followed by a poached egg.
7. 7.
   Drizzle the fish sauce and lime hollandaise sauce over the eggs.
8. 8.
   Garnish with chopped cilantro and mint.
9. 9.
   Serve the Vietnamese-style Eggs Benedict with a side of pickled vegetables.
10. 10.
    Season with salt and pepper to taste.

Treat your ingredients with care...

• Baguette — Choose a baguette with a crispy crust and a soft interior for the best texture in the dish.
• Vietnamese ham (cha lua) — If you can't find Vietnamese ham, you can substitute it with Canadian bacon or any other thinly sliced ham.
• Pickled vegetables — You can make your own pickled vegetables by julienning carrots, daikon radish, and cucumber, then marinating them in a mixture of rice vinegar, sugar, and salt for at least 1 hour.

Tips & Tricks

• For a spicier twist, add a few slices of fresh chili pepper to the dish.
• If you prefer a milder flavor, reduce the amount of fish sauce in the hollandaise sauce.
• To save time, you can prepare the pickled vegetables in advance and store them in the refrigerator for up to a week.
• Experiment with different herbs for garnish, such as Thai basil or sawtooth coriander, to add more Vietnamese flavors.
• If you're not a fan of runny yolks, you can cook the eggs longer for a firmer texture.

Serving advice

Serve the Vietnamese-style Eggs Benedict hot, with the baguette slices and poached eggs still warm. The dish is best enjoyed immediately after preparation to fully savor the flavors and textures.

Presentation advice

Arrange the pickled vegetables on a separate plate or in small bowls to add color and freshness to the presentation. Sprinkle some extra chopped herbs on top of the dish for an appealing visual touch.