Eggs Benedict With Sichuan Hollandaise Over Chinese Hash - Eggs.ca

Name: Eggs Benedict With Sichuan Hollandaise Over Chinese Hash - Eggs.ca
Ingredients: Ingredients 4 eggs 2 tsp (10 mL) vinegar; 4 eggs; 2 tsp (10 mL) vinegar; Sichuan Hollandaise 4 egg yolks 1 tsp (5 mL) sugar ½ tsp (2.5 mL) salt 2 tsp (10 mL) lemon juice 2 tsp (10 mL) Sichuan peppercorn oil ½ cup (125 mL) butter, cubed; 4 egg yolks; 1 tsp (5 mL) sugar; ½ tsp (2.5 mL) salt; 2 tsp (10 mL) lemon juice; 2 tsp (10 mL) Sichuan peppercorn oil; ½ cup (125 mL) butter, cubed; 2 Russet potatoes, peeled and diced (about 2 cups/500 mL); 3.5 oz lap cheung; ½ Spanish onion, chopped; 3 tbsp (45 mL) chopped garlic; Cajun seasoning to taste; 1 cup (250 mL) chopped chives (1 bunch)

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The classic Eggs Benedict is made using Sichuan hollandaise, a perfect accompaniment to a Chinese hash made from lap cheung.

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Ingredients

Ingredients 4 eggs 2 tsp (10 mL) vinegar
4 eggs
2 tsp (10 mL) vinegar
Sichuan Hollandaise 4 egg yolks 1 tsp (5 mL) sugar ½ tsp (2.5 mL) salt 2 tsp (10 mL) lemon juice 2 tsp (10 mL) Sichuan peppercorn oil ½ cup (125 mL) butter, cubed
4 egg yolks
1 tsp (5 mL) sugar
½ tsp (2.5 mL) salt
2 tsp (10 mL) lemon juice
2 tsp (10 mL) Sichuan peppercorn oil
½ cup (125 mL) butter, cubed
2 Russet potatoes, peeled and diced (about 2 cups/500 mL)
3.5 oz lap cheung
½ Spanish onion, chopped
3 tbsp (45 mL) chopped garlic
Cajun seasoning to taste
1 cup (250 mL) chopped chives (1 bunch)