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Japanese Eggs Benedict
Japanese Eggs Benedict – Recipe

Give your regular eggs Benedict a proper Japanese twist! This recipe includes the usual poached eggs but served on ramen noodle cakes with a creamy miso corn puree and sweet teriyaki hollandaise.

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Ingredients per serve

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What you need

Give your regular eggs Benedict a proper Japanese twist! This recipe includes the usual poached eggs but served on ramen noodle cakes with a creamy miso corn puree and sweet teriyaki hollandaise.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Poached Eggs

    • Add the white wine vinegar to a pan of simmering water, around 5 cm deep.
    • Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop in the eggs.
    • Poach eggs for around 3 minutes until just firm and yolks still runny.
    • Remove the eggs using a spider or slotted spoon. Drain and keep warm.

  3. Noodle Cakes

    • Cook the noodles according to packet instructions. Allow to cool then toss with plain flour, beaten eggs, and green onions.
    • Heat some oil in a large pan over medium heat. Take a ⅓ cup measure of noodle mixture and place in the pan.
    • Press with a spatula to flatten the noodle mixture into a cake. Cook in batches on medium low heat for 2–3 minutes on each side until golden and slightly crisp.
    • Remove from heat, cover, and keep warm.

  4. Corn Puree

    • Heat some oil in a pan over medium heat. Add the corn kernels and sauté for 1 minute.
    • Add water (200 ml per 10 serves), KNORR Concentrated Liquid Stock, and miso paste.
    • Simmer for 10 minutes or until the corn is softened and most of the liquid absorbed.
    • Remove from heat, allow to cool slightly, then blitz with a stick blender until a rough puree forms. Keep warm.

  5. Teriyaki Hollandaise

    • In a pan, gently warm up the KNORR Hollandaise Sauce.
    • Stir through the KNORR Japanese Teriyaki Sauce until well combined.
    • Cover and keep warm.

  6. To Assemble and Serve

    • Blanch the spinach to wilt.
    • Arrange the noodle cakes on serving plates and top with wilted spinach, corn puree, two poached eggs, and a spoonful of teriyaki hollandaise.
    • Garnish with furikake and serve.
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