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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...
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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
Extra Firm Tofu
1/2 pckg
4 oz
Extra Firm Tofu
about 4 oz.
Sriracha
2 Tbsp
Fresh Ginger
1 Tbsp
Fresh Ginger, Grated
Sesame Oil
1/2 Tbsp
Sesame Oil
Grilled Eggplant
Sesame Oil
1/2 Tbsp
Sesame Oil
Salt
to taste
Sesame Spinach
Spinach Leaves
1 pckg
Spinach Leaves
Sesame Oil
1 Tbsp
Sesame Oil
Rice Vinegar
1 1/2 Tbsp
Lemon
1
Lemon, freshly squeezed
1 1/2 Tbsp juice per 4 servings
Poached Eggs
Rice Vinegar
2 Tbsp
Rice Vinegar
or White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
192
Fat
13.9 g
Protein
10.6 g
Carbs
7.6 g
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Asian Egg Benedict
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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.
Tags
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Breakfast
Dairy-Free
American
Brunch
Asian
Grill
Microwave
Keto
Low-Carb
Shellfish-Free
Vegetarian
Tofu & Tempeh
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