This is my take on an Eggs Benedict. It has spicy chili crisp mayo and peppery arugula microgreens on top. I made these for my wife's brunch event last week and they were a huge hit with everyone.
I'm going to be completely honest, I do not cook eggs benedict that often. I've made them maybe 2 or 3 times in my life. That's why I was so impressed with myself when these came out so amazing. My wife's friends literally said they were the same quality as a restaurant!
Chili oil pairs amazingly with eggs, hence the chili oil eggs trend a while ago. I found that mixing it with Kewpie mayo (a Japanese style of mayo made with only egg yolks) brings it to the next level. I also really love adding micro greens which bring freshness to the dish. My favorite kind is arugula because of its peppery flavor, but you can use any kind you want.
What size eggs to use?
Size does matter! I would highly recommend using extra large eggs instead of the standard large eggs. The reason is because bigger poached eggs will always be better on an eggs benedict. Usually some of the egg white will fall off during the poaching step so a larger egg will ensure you have more egg!
How to make hollandaise
I actually learned this recipe from Serious Eats. All you do is combine egg yolks, water, and lemon juice in a container and then blend in clarified butter with an immersion blender. The most important thing I've learned is to add the butter in SLOWLY. If you add it too fast, the emulsion will break, and you will be left with curds and oil.
The consistency of the hollandaise should be thick and creamy but JUST loose enough to slightly hang over the poached egg. The hollandaise should not be runny enough that it flows around the plate.
How to poach an egg
Bring a pot of water to a boil with some salt and vinegar. The salt will flavor the egg and the vinegar will help the egg whites firm up faster. You want to create a gentle whirlpool with a pair of chopsticks or a knife. This will give the egg a better shape when you drop it in. Once the water is swirling, add the egg to the center and let it cook for 2-3 minutes. Try to flip it every 30 seconds or so.
After the eggs are poached, I submerge them in a bowl of hot water to keep them warm until serving time. Once you're ready to plate, use a paper towel to dry them off.
Chili Mayo Eggs Benedict
Ingredients
For the hollandaise
- 2 large egg yolks
- 1 teaspoon water
- 1 teaspoon lemon juice
- pinch salt
- ½ cup unsalted butter
For the rest
- ¼ cup Japanese Kewpie mayo
- 1 tablespoon chili oil with crisps (I'm using the "Lao Gan Ma" brand)
- 2 english muffins
- 4 slices ham or deli meat
- ½ cup microgreens (preferably arugula)
Instructions
For the poached eggs
- Add the water, salt, and vinegar to a medium pot. Bring to a boil then turn the heat to low. Let the water settle to a gentle simmer.
- Use a pair of chopsticks to create a gentle whirlpool in the water. Add an egg to the center and cook for 2-3 minutes, flipping every 30 seconds, until the outside is set and the inside is still runny. Transfer to a bowl of hot tap water for holding. Repeat with the remaining eggs.
For the hollandaise
- In a measuring cup large enough to fit an immersion blender, add the egg yolks, lemon juice, water, and salt.
- Add the butter to a saucepan. Cook it over high heat, stirring constantly, until the foaming subsides. This can take around 1-2 minutes. Transfer the hot butter to a measuring cup.
- Place the immersion blender at the bottom of the measuring cup. While the blender is running, SLOWLY pour in the butter, blending thoroughly until all the butter is mixed in.
- The texture of the hollandaise should be creamy and thick but still runny enough to flow off an egg. Add up to 1 tablespoon of hot water to thin it out. Set aside in a warm place for up to 1 hour. Do not refrigerate.
To assemble
- Slice the English muffins in half and toast them.
- Combine the Kewpie mayo and chili oil crisps in a small bowl. Spread about 2 teaspoons over each English muffin half.
- Add the ham, followed by a poached egg, a generous dollop of hollandaise, and microgreens on top. Enjoy!
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