Chili Mayo Eggs Benedict
This is my take on an eggs benedict. It's actually really quick to make and only takes around 40 minutes. The chili crisp mayo takes it to the next level.
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!