Eggs Benedict with Gochujang Hollandaise!

Traditional eggs benedict gets a little makeover with a bit of heat!  

I love eggs bene, in fact it is usually my go-to order in restaurants for brunch because I just looove hollandaise sauce. It can be a bit of a chore to make but I have a super effortless way to do it! All you need is a blender or immersion blender.  

We pour all the ingredients into the blender and puree until smooth and thick. I you want to warm the sauce you can do so over a double boiler but if you make the sauce 1st and pour it over the hot egg and English muffin it will be fine! 

Poached eggs are a bit intimidating to make but I can show you how to achieve the perfect  egg every time. Just follow my instructions here – Poached Eggs- A easy how to guide. 

All right now you will have all the tools to create the perfect restaurant worthy meal.  

Let’s get started!  

Ingredients: 

Hollandaise 

• 3 egg yolks  
• ½ cup melted butter, cooled slightly 
• 1 tbsp lemon juice  
• 1 tbsp gochujang sauce  
• 1 tsp Dijon or honey mustard  
• ¼ tsp cayenne pepper 
• Pinch of salt  
• ¼ tsp black pepper  

Remaining ingredients-

• 2 English muffins cut in half and toasted  
• 4 ham steaks  
• 4 poached eggs- instructions above  
• Paprika  
• Chives for garnish  

Directions: 

1. Let’s start with the Hollandaise sauce. In a blender add the egg yolks, blend for 30 seconds.  
2. Now pour in the melted butter, be sure it is cooled, or it will curdle the eggs. Next goes the gochujang sauce, mustard,  lemon juice, cayenne, pepper, and salt.  Puree until smooth and thickened. Set aside and start on the eggs.  
3. Toast the muffins and cook the eggs. (Instructions above) 
4. Cook the ham steaks- I just throw them in a pan over medium heat until they are heated through and charred a bit.  
5. Assemble- Start with the muffin, then the ham, egg on top of the ham, and finish with a good pour of hollandaise sauce.  
6. Garnish with chives and a sprinkle of paprika.  
7. ENJOY!