- No products in the cart.
Eggs Curry Benedict
Rated 5.0 stars by 1 users
Category
Breakfast, brunch
Eggs Curry Benedict is a vibrant twist on the classic brunch favorite, featuring perfectly poached eggs, savory Canadian bacon, and toasted English muffins topped with a rich lemongrass curry hollandaise. Red Boat Lemongrass Curry Sauce infuses the silky hollandaise with bright citrus notes and warm, aromatic spice for a bold, flavorful finish. Fresh chives add a pop of color and freshness, balancing the creamy sauce. Elegant yet approachable, this elevated Eggs Benedict is perfect for weekend brunches or any special breakfast occasion.
Ingredients
-
½ cup unsalted butter
-
4 large eggs, for poaching
-
3 egg yolks
-
½ cup Red Boat Lemongrass Curry Sauce, divided
-
3 tsp lime juice
-
2 English muffins
-
Chives, for garnishing
-
4 slices Canadian bacon
Directions
To a pot over low heat, add ¼ cup Red Boat Lemongrass Curry Sauce. Simmer over low heat until reduced by half, about 3-4 minutes. The reduction should equal about 1½ to 2 tablespoons. Set aside to cool completely.
To make clarified butter, add butter to a small pot over low heat. Bring to a simmer until the milk solids separate and it's bubbling and crackling. Strain through a fine mesh strainer lined with cheesecloth. Set aside and keep warm.
To make the hollandaise, combine the egg yolks, lime juice, and reduced curry sauce in a heatproof bowl and whisk until well combined. Set the bowl over a pot of barely simmering water to create a double boiler. Whisk constantly, taking the bowl on and off the heat as needed, until the mixture thickens and reaches 125–130°F. Remove from heat and whisk in the warm clarified butter one tablespoon at a time until fully combined. Slightly warm the remaining ¼ cup of lemongrass curry sauce and whisk in one tablespoon at a time until fully combined. If the sauce is too thick, thin with warm water one teaspoon at a time.
Bring a pot of water to a simmer over low heat. Crack each egg over a fine mesh sieve to drain any loose egg whites. Transfer to a small dish. Swirl the water with a whisk and gently slide the eggs in one at a time. Cook for 2 minutes. Remove using a slotted spoon and place on a paper towel-lined plate to remove excess moisture.
To assemble, toast English muffins as desired and warm Canadian bacon. Split the English muffins in half and place a piece of Canadian bacon on each half. Top with poached eggs, hollandaise sauce and chives and enjoy immediately.
