Eggs Benedict with Onsen Egg

Ingredients for 4 servings:

• 300 ml flour
• 300 ml milk
• 1 egg(s)
• 1 pinch of salt
• 4 eggs
• 200 g bacon
• 28 asparagus tips (asparagus heads)
• 4 tbsp Hollandaise sauce, homemade or ready-made product
• n. B. Sauce (Tonkatsu Sauce)
• n. B. spring onion(s)
• e.g. olive oil
• possibly butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

culinary world tour for brunch

Eggs Benedict is traditionally prepared with poached eggs. Here I’d like to introduce a Japanese-inspired version that takes just as long but is a bit less complicated than the original. Preheat a sous vide cooker to 65°C. Preheat the oven to 220°C. Add the four eggs to the preheated cooker. Set the timer for 50 minutes. For the custard, place the milk, egg, and a pinch of salt in a stand mixer. On medium speed, add the flour until you have a smooth pancake batter. Set the batter aside. Tip: The quantities given for milk and flour are one cup each—one cup of milk, one cup of flour, and one egg. This is easy to remember and saves you the hassle of weighing or measuring. Cut the bacon into small cubes and fry in a pan. If the bacon is too lean, add a little butter. Brown the asparagus tips in the fried bacon and keep warm. If you’re making your own hollandaise sauce, skim the butter while the bacon and asparagus are sizzling. Add a generous splash of olive oil to each hole in a muffin tin and fill the holes 3/4 full with the batter. Place the tin in the oven and bake for 25 minutes. Do not open the door beforehand! Until the Yorkshire puddings are done, they are very delicate and collapse easily. Until the eggs and custard are ready, you have time to make a hollandaise sauce. Alternatively, a Bozen sauce will work in a pinch. Once the 25 minutes are up, remove the Yorkshire puddings from the oven and let them cool slightly. Then cut open one pudding per serving, but do not cut it all the way through. Place some asparagus in the muffin tin, scatter a few bacon cubes over the top, and drizzle with 1 tablespoon of hollandaise sauce. Then remove one onsen egg from the cooker, open it, and place the yolk on top of the sauce. If you like, you can garnish the dish with a few slices of spring onion and finish with a dash or two of tonkatsu sauce. If you don’t have that on hand, I wouldn’t use anything as a substitute. This sauce has a very unique flavor.