Every Australian café has eggs benedict on the menu. No wonder, what is not to like about a velvety Hollandaise sauce over a soft poached egg? But have you had it on rice and a black bean stew? It could not get any more fusion than this. Bonus: another creative way of using up leftover sticky rice.
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Course: Breakfast
Cuisine: Asian, Australian
Keyword: black beans, buttermilk, eggs, eggs benedict, hollandaise sauce
Servings: 4serves
Ingredients
Black bean stew
1lap cheong sausage
½small onionfinely diced
1clovegarlicminced
1 ½teaspoonsgingergrated
2tablespoonsfermented black soybeans
½red capsicumdiced
½green capsicumdiced
1teaspoonrice wine vinegar
1 ½teaspoonssoy sauce
½teaspoonchilli paste
140mlwater
1teaspooncorn flour
Hollandaise sauce
250gunsalted butter
1teaspoonwhite vinegar
2egg yolks
pinchof white pepper
pinchof salt
lemon juice to taste
Other ingredients
300gleftover cooked sushi rice
40gbaby spinach
4large fresh eggs
2tablespoonswhite vinegar
coriander leaves to decorate
Instructions
Black bean stew
Soak the fermented black beans in water for 1 hour. Drain and rinse.
Chop the sausage into small cubes, then fry in a shallow pan until the oil releases. Add diced onion and sweat for 2 minutes. Stir in garlic, ginger, black beans and both capsicums before pouring in flavourings (vinegar, soy and sambal) and 130ml of the water. Simmer for 5-10 minutes until the liquid has almost completely reduced and the capsicum is tender.
Thicken the sauce with a slurry made from 10ml of cold water and corn flour.
Hollandaise sauce
To make hollandaise sauce, melt butter over a hot water bath. Once melted, pour off the golden butter fat and discard the white milk proteins left behind. Cool slightly and keep the clarified butter at 40°C.
Set aside 2 tablespoons of the clarified butter for the rice patties.
In a medium bowl, combine yolks and vinegar and whisk over a low heat water bath to ribbon stage. Be careful not to scramble the eggs. Remove from the heat and gradually pour in the clarified butter, whisking continuously. Adjust the seasoning with salt, pepper and lemon. If the sauce is too thick, use a few drops of warm water to bring back to a pouring consistency. Keep warm.
Rice patties
Form 4 rice patties with wet hands and fry them in the 2 tablespoons of clarified butter you set aside until crisp and lightly golden on both sides.
Poached eggs
Bring a deep pot of water to the boil. Pour in white vinegar and reduce to a simmer. Carefully crack the eggs into the water and poach until the whites are fully cooked but the yolk is still runny.
Plate up
To serve, place the rice patty on a plate, top with spinach leaves, followed by a layer of black bean stew. Top with a poached egg, then spoon over hollandaise sauce. Decorate with finely chopped coriander leaves.
Tip: For this dish, a lot could be happening at the same time. Get organised by preparing the stew earlier and just re-heating it in the microwave before plating. Hollandaise sauce keeps for up to 2 hours at 40°C.