Asian Egg Benedict

Recipe

17 INGREDIENTS • 10 STEPS • 30MINS

Asian Egg Benedict

4.6

8 ratings

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...

Asian Egg Benedict

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

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...

30MINS

Total Time

$3.33

Cost Per Serving

Ingredients

Servings

4

US / Metric

Chili Paste Tofu

1/2 pckg
(4 oz)

Extra Firm Tofu

about 4 oz.

2 Tbsp

1 Tbsp

Grated Fresh Ginger

1/2 Tbsp

Sesame Oil

1/2 Tbsp

Low-Sodium Soy Sauce

Grilled Eggplant

1/2

1/2 Tbsp

Sesame Oil

to taste

to taste

Ground Black Pepper

Sesame Spinach

1 pckg

Spinach Leaves

1 Tbsp

Sesame Oil

1 1/2 Tbsp

1

Lemon, freshly squeezed

1 1/2 Tbsp juice per 4 servings

1 Tbsp

Low-Sodium Soy Sauce

1 Tbsp

Poached Eggs

4

2 Tbsp

or White Vinegar

Nutrition Per Serving

VIEW ALL

Calories

192

Fat

13.9 g

Protein

10.6 g

Carbs

7.6 g

Asian Egg Benedict

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking InstructionsHide images

step 1

Toast the Sesame Seeds (1 Tbsp) over low heat in a skillet.

step 2

Slice Extra Firm Tofu (1/2 pckg) into four even slabs and place between multiple layers of paper towel, pressing to absorb the liquid.

step 2 Slice Extra Firm Tofu (1/2 pckg) 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 Tbsp), some Salt (to taste), and Ground Black Pepper (to taste). Place on a grill pan.

step 4 Slice four thick pieces of Eggplant (1/2) and coat lightly Sesame Oil (1/2 Tbsp), some Salt (to taste), and Ground Black Pepper (to taste). Place on a grill pan.

step 5

Mix together Sriracha (2 Tbsp), Fresh Ginger (1 Tbsp), Low-Sodium Soy Sauce (1/2 Tbsp) and Sesame Oil (1/2 Tbsp) to form a paste.

step 5 Mix together Sriracha (2 Tbsp), Fresh Ginger (1 Tbsp), Low-Sodium Soy Sauce (1/2 Tbsp) and Sesame Oil (1/2 Tbsp) 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 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 (1 Tbsp) in a pan and add the Spinach Leaves (1 pckg), Low-Sodium Soy Sauce (1 Tbsp), juice from Lemon (1), Rice Vinegar (1 1/2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste).

step 7 Heat the remaining Sesame Oil (1 Tbsp) in a pan and add the Spinach Leaves (1 pckg), Low-Sodium Soy Sauce (1 Tbsp), juice from Lemon (1), Rice Vinegar (1 1/2 Tbsp), Salt (to taste) and Ground Black 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 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 Tbsp). Stir to create a vortex, then quickly crack the Eggs (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 9 When the water is boiling, add remaining Rice Vinegar (2 Tbsp). Stir to create a vortex, then quickly crack the Eggs (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.

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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