Eggs Benedict With Sichuan Hollandaise Over Chinese Hash

Serves 4
Prep Time 10 min
Cook Time 10 min
Print Recipe
The classic eggs Benedict is reignited with Sichuan spice in the form of a Sichuan hollandaise, a perfect accompaniment to a Chinese hash made from lap cheung (Chinese preserved sausage) and seasoned with Asian Cajun spice blend.

Ingredients

  • Ingredients

    • 4 eggs
    • 2 tsp (10 mL) vinegar

  • Sichuan Hollandaise

    • 4 egg yolks
    • 1 tsp (5 mL) sugar
    • ½ tsp (2.5 mL) salt
    • 2 tsp (10 mL) lemon juice
    • 2 tsp (10 mL) Sichuan peppercorn oil
    • ½ cup (125 mL) butter, cubed

  • Chinese Hash

    • 2 Russet potatoes, peeled and diced (about 2 cups/500 mL)
    • 3.5 oz lap cheung
    • ½ Spanish onion, chopped
    • 3 tbsp (45 mL) chopped garlic
    • Cajun seasoning to taste
    • 1 cup (250 mL) chopped chives (1 bunch)

Instructions

  • Sichuan Hollandaise

    • Step 1

      Place egg yolks, sugar, and salt into blender and blitz on high until yolks turn pale yellow, approximately 1 minute.

    • Step 2

      Add lemon juice and Sichuan peppercorn oil and continue to blend.

    • Step 3

      Slowly add bits of butter to the blender until all butter is incorporated and emulsified.

    • Step 4

      Remove Hollandaise from blender and keep warm over a double boiler.

  • Chinese Hash

    • Step 1

      Soak diced potatoes in cold water for about 5 minutes.

    • Step 2

      Fully dry potatoes with a clean tea towel or paper towel.

    • Step 3

      Add lap cheung to a dry skillet on medium high heat and cook until crispy. Remove lap cheung from pan leaving the rendered lap cheung fat in the pan.

    • Step 4

      Turn heat up to high and add potatoes. Cook, stirring occasionally. When potatoes have a golden colour on all sides, add onion and garlic. Continue to sauté until onion and garlic are cooked and potatoes are crispy.

    • Step 5

      Finish with Cajun seasoning to taste and chopped chives.

  • Assembly

    • Step 1

      Fill a medium saucepan with 3 to 4 inches (8 to 10 cm) of water. Add vinegar and bring to a boil. Reduce heat to simmer. Break each egg into a small ramekin or bowl. Gently slide eggs into simmering water one at a time. Cook until whites are set and yolks are soft, 3 to 4 minutes (3 minutes makes a runnier egg). Remove eggs with a slotted spoon.

    • Step 2

      Divide Chinese Hash onto four plates and top with the poached eggs.

    • Step 3

      Spoon 2 tablespoons (30 mL) of Sichuan Hollandaise over each egg.

Paperclip IconTips

  • To save some time, you can prepare a package of instant hollandaise and whisk in some Sichuan peppercorn oil to the finished product.
  • If you would like to make your own Asian Cajun please see the recipe below: 

Asian Cajun Spice Blend
1/3 cup (75 mL) sea Salt
1/4 cup (60 mL) Gochugaru
1/4 cup (60 mL) paprika
2 tbsp (30 mL) garlic powder
3 tbsp (45 mL) onion powder
1 1/4 tbsp (20 mL) white pepper
1 1/2 tsp (8 mL) Tajin
3 tbsp (45 mL) crumbled bay leaf (approx. 20 leaves)
3 3/4 tbsp (50 mL) dried thyme
3 tbsp (45 mL) black pepper
2 tbsp (30 mL) coriander seed

Nutrition Facts

Per serving
Calories545
Fat41 g
Saturated Fat19 g
Trans Fat1 g
Carbohydrate24 g
Fibre2 g
Sugars6 g
Protein22 g
Sodium1013 mg