Eggs Benedict are a brunch favorite in our house. We typically make a bigger brunch on Sundays and like to mix it up and do our best to use up leftovers. We had made Chili Garlic Short Ribs for dinner the night before and had some leftovers. These Asian-inspired Eggs Benedict were so flavorful and this will become the go-to for brunch after a short rib dinner! They went really well with Breakfast Potatoes.
Ingredients:
2 English muffins
4 2-inch leftover pieces of Chili Garlic Short Ribs
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
2 teaspoons gochujang
Preparation:
1. When making Chili Garlic Short Ribs, set aside 4 pieces for the Eggs Benedict.
2. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Whisk in gochujang. 2 teaspoons will make the sauce mildly spicy. Add more lemon juice, to taste. Set sauce aside to cool.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. Toast English muffin.
6. Heat 2-inch pieces of short rib in a skillet, flipping once.
7. To assemble, top English muffin halves with a short rib then poached egg. Top off with gochujang Hollandaise sauce.
Ingredients:
2 English muffins
4 2-inch leftover pieces of Chili Garlic Short Ribs
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
2 teaspoons gochujang
Preparation:
1. When making Chili Garlic Short Ribs, set aside 4 pieces for the Eggs Benedict.
2. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Whisk in gochujang. 2 teaspoons will make the sauce mildly spicy. Add more lemon juice, to taste. Set sauce aside to cool.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. Toast English muffin.
6. Heat 2-inch pieces of short rib in a skillet, flipping once.
7. To assemble, top English muffin halves with a short rib then poached egg. Top off with gochujang Hollandaise sauce.