Eggs Benedict with Ponzu Hollandaise
There’s something undeniably elegant about Eggs Benedict. It’s the kind of dish that feels like a celebration—perfect for weekend brunches, special occasions, or just when you want to treat yourself to something a little extra. But this version? It takes things to a whole new level.
The magic lies in the sauce: a Blender Ponzu Hollandaise made with Marukan Sudachi Ponzu. This ingredient transforms a classic hollandaise into something unexpectedly vibrant. The sudachi citrus brings a bright, tangy lift that cuts through the richness of the egg yolks and butter, while the ponzu’s subtle umami depth ties everything together in the most delightful way. It’s a sauce that wakes up your palate—and your morning. And it is so fast and easy to make in a blender!
And here’s the bonus: if you’ve got any of that yummy Ponzu Hollandaise left over, don’t let it go to waste! It’s amazing spooned over freshly steamed vegetables like asparagus or broccoli. The citrusy zing and velvety texture turn simple veggies into side dishes worth savoring.
So next time you’re craving a brunch that’s a bit out of the ordinary, try this twist on Eggs Benedict. With smoky salmon, perfectly poached eggs, and that unforgettable hollandaise, it’s a dish that will leave everyone impressed—and maybe even asking for seconds.
Eggs Benedict with Blender Ponzu Hollandaise
Ingredients
For the Blender Ponzu Hollandaise:
- 4 large egg yolks
- 3 tablespoons Marukan Sudachi Ponzu
- 1 teaspoon Dijon mustard
- ½ teaspoon gluten-free tamari or coconut aminos
- ½ cup unsalted butter or dairy-free butter alternative , melted and hot
For the Eggs Benedict:
- 2 gluten-free English muffins , split and toasted
- 4 large eggs
- 4 slices smoked salmon
- Chopped chives , for garnish
- Black sesame seeds , for garnish (optional)
Instructions
For the Blender Ponzu Hollandaise:
- Add the 4 egg yolks, 3 tablespoons Marukan Sudachi Ponzu, 1 teaspoon Dijon mustard, and ½ teaspoon gluten-free tamari to a blender. Blend on low for 15 seconds to combine.
- Gradually increase blended speed to medium/high, slowly drizzle in the ½ cup melted hot butter in a thin stream until the sauce thickens, about 30 seconds. Blend in 1 teaspoon or so of warm water to adjust consistency if needed. Cover and keep warm.
For the Eggs Benedict:
- Bring a medium saucepan of water to a gentle simmer.
- Crack each egg into a small dish. Stir the water to create a whirlpool and gently slide in the eggs one at a time.
- Poach for about 3 to 4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Place toasted gluten-free English muffin halves on plates.
- Top each with 1 slice of smoked salmon
- Place a poached egg on top of each.
- Drizzle generously with the Ponzu Hollandaise and garnish with chopped chives and black sesame seeds.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
