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Perfect Yuzu Hollandaise Eggs Benedict Recipe Easy Shiso Twist

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A sophisticated yet simple twist on classic eggs benedict featuring a bright yuzu hollandaise sauce and fresh shiso leaves for a minty-herbal note. Perfect for brunch and quick to prepare in under 30 minutes.

Ingredients

Scale
  • 4 large eggs, preferably free-range, room temperature
  • 2 English muffins, split and toasted (can substitute sourdough or brioche)
  • 4 slices ham or Canadian bacon (optional, smoked preferred)
  • 1 cup (225g) unsalted butter, melted and kept warm
  • 2 tablespoons yuzu juice (fresh or bottled)
  • 3 large egg yolks, room temperature
  • 1 teaspoon white wine vinegar
  • 8 fresh shiso leaves, thinly sliced
  • Salt to taste
  • White pepper to taste
  • 1 tablespoon water

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk together 3 egg yolks, 1 teaspoon white wine vinegar, and 1 tablespoon water until pale and slightly thickened, about 2-3 minutes.
  2. Slowly Add Melted Butter: Gradually drizzle in the warm melted unsalted butter while whisking constantly until the sauce is thick and smooth, about 5 minutes. If too thick or separating, add a teaspoon of warm water to adjust.
  3. Add Yuzu Juice and Season: Stir in 2 tablespoons yuzu juice, then season with salt and white pepper to taste. Keep warm over very low heat or double boiler without overheating.
  4. Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Optionally add a splash of vinegar. Crack each egg into a small cup and gently slide into simmering water. Poach about 3 minutes for runny yolks. Remove with slotted spoon and drain.
  5. Toast English Muffins and Heat Ham: While eggs poach, toast the English muffins until golden and crisp. Heat ham slices in a pan or under broiler until warmed through.
  6. Assemble: Place toasted muffin halves on plates, top each with warm ham, then a poached egg. Spoon over generous amounts of yuzu hollandaise sauce.
  7. Garnish with Shiso: Scatter thinly sliced shiso leaves over the top for a fresh, aromatic finish.

Notes

Keep hollandaise sauce warm but off direct heat to avoid curdling. If sauce separates, whisk in a teaspoon of warm water to bring it back. Use room temperature eggs for best emulsification and poaching results. Fresh shiso leaves add a unique flavor but can be substituted with basil or cilantro. For gluten-free, use gluten-free English muffins or toasted sweet potato slices.

Nutrition

Keywords: eggs benedict, yuzu hollandaise, shiso, brunch recipe, easy hollandaise, poached eggs, breakfast twist, Japanese herbs

Find it online: https://blingbite.com/perfect-yuzu-hollandaise-eggs-benedict-recipe-easy-shiso-twist/