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Japanese Eggs Benedict

Give these eggs benny a real Japanese theme. Serve with ramen noodle cakes, a creamy miso corn puree and teriyaki hollandaise by combining KNORR Hollandaise GF and KNORR Japanese Teriyaki Sauce GF.

Japanese Eggs Benedict – Recipe
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Noodle Cakes

  • Dried ramen noodles 225.0 g
  • Plain flour 50.0 g
  • Eggs, lightly beaten 2.0 x
  • Green onions, chopped 2.0 x

Corn Puree

Teriyaki Hollandaise

Eggs

  • Eggs 20.0 x

To Serve

  • Furikake seasoning, to serve

Preparation

  1. Noodle Cakes

    • Cook noodles according to packet instructions. Cool then toss with flour, eggs and green onions.
    • Heat some oil in a large pan over medium heat. Take 1/3 cup measures of noodle mix and place in pan. Press with spatula to flatten into cakes. Cook in batches on medium low heat for 2-3 minutes on each side until golden and slightly crisp. Remove, cover and keep warm.

  2. Corn Puree

    • Heat a little oil in a pan over medium heat. Add corn kernels, sauté for a minute then add 200 ml water, KNORR Concentrated Liquid Stock and miso paste. Simmer for 10 minutes or until the corn is soft and most of the liquid is absorbed. Remove from heat, cool slightly and then blitz with a stick blender until a rough puree. Cover and keep warm.

  3. Teriyaki Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add KNORR Japanese Teriyaki Sauce GF and stir until the sauce is well-combined and warmed through. Cover and keep warm.

  4. Eggs

    • Add a little 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 the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.

  5. To Serve

    • Wilt spinach. Place noodle cakes on serving plates. Top with wilted spinach, corn puree, two eggs and the teriyaki hollandaise.
    • Garnish with furikake seasoning and serve.