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Eggs Benedict with Crunchy Garlic Sauce
Eggs Benedict with Crunchy Garlic Sauce
Ingredients (2 servings)
| English muffin |
2 |
| Butter |
As needed |
| Ham (sliced) |
2 slices |
| Red onion (sliced) |
As needed |
| Tomato (sliced) |
2 slices |
| Cilantro (chopped) |
As needed |
|
【Poached Egg】
Egg |
4 |
|
Hot water |
500 ml |
|
Salt |
4 g |
|
Vinegar |
15 g |
|
【A】
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g |
2 tsp |
|
Mayonnaise |
5 Tbsp |
|
Sour cream |
3 Tbsp |
|
Salt |
Pinch |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g |
As needed |
| Salad leaves |
As needed |
| Avocado (sliced) |
As needed |
| Orange |
As needed |
Directions
- For the Crunchy Garlic sauce, combine 【A】 in a bowl.
- Split the English muffin and toast them. Spread the butter.
【Poached Egg】
- In a pot, add the vinegar and salt to the hot water and bring to a gentle simmer until the water is slightly bubble.
- Crack each egg into a small bowl, then gently slide into the hot water.
Fan the egg white over the yolk.
- Cook for 4-5 min and transfer to cold water.
- Place the ham, red onion, tomato and cilantro on each muffin half, then top with a poached egg.
Drizzle with the Crunchy Garlic sauce generously and top with S&B Umami Topping Crunchy Garlic if desired.
Garnish with salad leaves, avocado and orange on the plate.
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