Eggs Benedict Don Fit For a Queen
Convenience-store version — tempura-coated poached eggs and seared ham over rice with quick hollandaise
- Difficulty
- Total time
- 35 min
- Hands-on
- 35 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentsaucepan, frying pan, deep pot, deep-fry thermometer, whisk
Tasterich, crispy, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 2 eggs, very fresh, for poaching (amount estimated)
- 1 tbsp vinegar (added by Totsuki AI)
- 4 tbsp tempura batter, flour and ice water (amount estimated)
- neutral oil, to taste, for frying (added by Totsuki AI)
- 2 bowls cooked rice (amount estimated)
- 4 slices ham, or bacon (amount estimated)
- 1 tbsp soy sauce (added by Totsuki AI)
- 1 tsp butter (added by Totsuki AI)
Quick hollandaise
- 2 egg yolks (added by Totsuki AI)
- 1 tsp lemon juice (added by Totsuki AI)
- 60 g butter, melted and hot (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
Garnish
- chives, to taste, chopped (added by Totsuki AI)
- black pepper, to taste (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Poach the eggs in simmering water with the vinegar for 3 minutes, then chill in iced water so they firm up.+
- 2
Pat the poached eggs dry, dip in thin tempura batter and fry at 180 °C for 40–60 seconds until crisp, keeping the yolks runny.+
- 3
Sear the ham in the butter and glaze with the soy sauce.+
- 4
For the hollandaise, whisk the yolks and lemon juice over barely simmering water until thick, then trickle in the hot butter while whisking. Season.+
- 5
Top the rice with the ham and tempura eggs, spoon over hollandaise and finish with chives and pepper. Break the egg into the rice.+