If there's one thing New York City does well, it is brunch. Almost every restaurant it seems serves brunch at least one day a week, displaying their best version of bloody mary's, mimosas, pancakes, omelette's, huevos rancheros, French toast, and my personal favorite--egg benedict!! I honestly can't remember if I had even had eggs benedict before moving here, well I suppose I have, but it only matters now because I only remember every eggs benedict experience as tasted in NYC. Some variations I've had include: pulled pork egg benedict, salmon eggs benedict, lobster eggs benedict (oh my oh my), eggs benedict on a biscuit...the list could go on.
My brunch experiences in the city contributed to this somewhat wacky eggs benedict concoction: Asian eggs benedict. Made with rice instead of an English muffin, spam instead of Canadian bacon, topped with a fried egg, and drizzled with a sriracha-infused hollandaise for a kick, it is sure to be a unique and tasty brunch experience at home! I grew up eating spam occasionally with rice and eggs, and it is amazing, guys. Do not be afraid. This overall combo was so flavorful--it received rave reviews from my spam-opposed hubby. Try it!!
Asian Eggs Benedict (makes 4)
- 1/2 cup cooked rice
- 2-3 slices of SPAM, sliced thinly
- 4 eggs
- 2 sprigs green onion, diced
- salt and pepper taste
- 2 tsp. oil
for the sriracha hollandaise:
- 2 egg yolks
- 3 tbl. butter, melted
- 2 tsp. sriracha
- 1 tbl. fresh lemon juice
Directions: Whisk together egg yolks, lemon juice, melted butter, and sriracha sauce until smooth. Set hollandaise aside.
Heat a pan over medium heat, drizzle with a little oil. Spoon the rice onto the pan and pat evenly with a spoon. Fry the rice until crispy, and flip onto the other side with a spatula. Drizzle with salt and pepper. Set aside on a plate.
Using a 2-inch heat safe metal biscuit cutter, cut out four slices of spam. Fry in pan until crispy on outside. Flip and fry on other side. Set aside.
Grease the biscuit cutter with oil and set on lightly oiled pan. Crack 1 egg inside and cook over medium heat for 4-5 minutes, or until whites are completely cooked. Remove from pan, and repeat with other three eggs.
For assembly: Using the same biscuit cutter, cut out of rice patty four spheres. Stack spam and then eggs on top of each rice patty. Drizzle with sriracha hollandaise, and top with diced green onion.