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RECIPE
16 INGREDIENTS10 STEPS30MIN

Asian Egg Benedict

4.7
7 Ratings

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430 Saved

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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An Asian-inspired dish that mimicked the layers of bread, meat, veggies, and egg and I declare it a success. Just look at that liquid gold...
30MIN
Total Time

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Chili Paste Tofu

1/2 pckg
Extra Firm Tofu
about 4 oz.
2 Tbsp
1 Tbsp
Grated  Fresh Ginger
1/2 Tbsp
Sesame Oil

Grilled Eggplant

1/2 Tbsp
Sesame Oil
to taste
Salt and Pepper

Sesame Spinach

1 pckg
Spinach Leaves
1 Tbsp
Sesame Oil
1 1/2 Tbsp
Rice Vinegar
1 1/2 Tbsp

Poached Eggs

2 Tbsp
Rice Vinegar
or White Vinegar

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Nutrition Per Serving

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CALORIES
221
FAT
15.4 g
PROTEIN
14.0 g
CARBS
8.2 g

Cooking Instructions

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Step 1
Toast the Sesame Seeds (1 tablespoon) over low heat in a skillet.
Step 2
Slice Extra Firm Tofu (1/2 package) into four even slabs and place between multiple layers of paper towel, pressing to absorb the liquid.
Step 3
Heat a grill pan and a large frying pan over medium heat. Bring a medium pot of water filled halfway to a boil.
Step 4
Slice four thick pieces of Eggplant (1/2) and coat lightly Sesame Oil (1/2 tablespoon) and some Salt and Pepper (to taste). Place on a grill pan.
Step 5
Mix together Sriracha (2 tablespoon), Fresh Ginger (1 tablespoon), Low-Sodium Soy Sauce (1/2 tablespoon) and Sesame Oil (1/2 tablespoon) to form a paste.
Step 6
Rub the sauce on the extra firm tofu slabs to coat. Place them on the grill pan. Flip the eggplant and tofu when both have good grill marks. Keep warm in the microwave when done.
Step 7
Heat the remaining Sesame Oil (3 teaspoon) in a pan and add the Spinach Leaves (1 package), the Low-Sodium Soy Sauce (1 tablespoon), Lemon Juice (1 1/2 tablespoon), Rice Vinegar (1 1/2 tablespoon), and Salt and Pepper (to taste).
Step 8
Cook until the spinach is wilted and then add the toasted sesame seed. Remove from pan and keep in microwave to stay warm.
Step 9
When the water is boiling, add remaining Rice Vinegar (2 tablespoon). Stir to create a vortex, then quickly crack the Egg (4) into the swirling pot. Cook for about three minutes, remove with a slotted spoon, and place on a paper towel to dry. Repeat.
Step 10
Assemble your layers from bottom to top: first tofu, then eggsplant, then spinach, and finally, a poached egg. Garnish with extra sriracha and pepper, and serve warm.

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Nutrition Per Serving
Calories
221
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
8.2 g
3%
Fiber
3.4 g
12%
Sugars
2.0 g
--
Protein
14.0 g
28%
Sodium
495.6 mg
22%
Vitamin D
1.0 µg
5%
Calcium
212.9 mg
16%
Iron
5.5 mg
31%
Potassium
185.1 mg
4%
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