Kobe Beef Eggs Benedict

by Tokyo Terrace on December 28, 2009

Rich, flavorful, decadent, and sinful. These are applicable adjectives for today’s recipe. In one of my early posts on Tokyo Terrace I explained my love affair with eggs benedict. There is something about Hollandaise-smothered eggs, meat and bread in one delicious bite that is irresistible to me.

With this love in mind, I made eggs benedict with an Asian twist for our Christmas Day breakfast. Instead of Canadian bacon, or smoked salmon like my previous recipe, I added slices of juicy Kobe beef. Let me just say: YUM! The beef was lightly seasoned before being tossed in a screaming hot pan where a beautiful brown crust formed and filled the kitchen with an amazing aroma.

Kobe beef is from Kobe, Japan where the cows are apparently massaged with sake and fed beer daily, resulting in intense marbling and rich flavor. In the U.S., Kobe beef is insanely expensive, but it is much more affordable in Japan. People are easily duped into buying beef that is called Kobe but really is not at all. If you can, do some research before trying to buy this kind of meat. To read more on Kobe beef, click here.

The poached eggs came out with perfectly fluffy whites and creamy, gooey yolks that soaked into buttery toasted bread. I know- it sounds deadly, right? Well, in case you haven’t had enough of intensely rich food, I’ve got a great recipe for you!

The recipe below is quite involved, but that’s only because there are several steps. If you are intentional with the timing of each step, it works out well. And don’t be afraid of Hollandaise sauce! It really is pretty easy to make from scratch. If you have a packet in your cupboard for the sauce, back away slowly. Just try it this way and I promise you will never go back!

If you can’t find Kobe beef, don’t worry. You can use sliced filets instead, or any other type of beef you prefer. I promise, if you make this recipe you will love it.

Please feel free to share your favorite decadent breakfast in your comments below. If you have links to blog posts, share those as well! I’d love to see what everyone else is enjoying for breakfast this season.

Kobe Beef Eggs Benedict

Makes 4 servings

8 slices Kobe beef (or other cut of beef)

2 teaspoons olive oil

1/2 teaspoon salt and black pepper

1/2 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cumin

4 eggs

8 slices of French bread

4 teaspoons unsalted butter at room temp

1 stick (8 Tablespoons) of unsalted butter, melted

4 egg yolks

juice of 1/2 a lemon

1 tablespoon whole grain mustard

2 Tablespoons chopped fresh Italian parsley

1/2 teaspoon Worcestershire Sauce

A few drops of Tabasco Sauce

Salt

Combine the salt and pepper, onion powder, cumin and paprika in a small bowl and sprinkle each piece of beef on both sides. Heat olive oil in a medium heavy pan over medium-high heat. Brown the beef on both sides (about 2 minutes per side) and transfer to a plate. Set aside.

In a heat proof bowl over a double boiler, whisk the egg yolks, lemon juice, and mustard until creamy and pale yellow. (Be VERY careful not to let the bottom of the bowl touch the water in the boiler or you will have scrambled eggs. Not good in this situation…) Add a pinch of salt and whisk in. Carefully remove the bowl from the heat, slowly stream in the butter and continue to whisk. (I used an electric whisk because it is WAY easier.)

Season with the Worcestershire sauce and Tabasco sauce and stir in chopped parsley. Cover the sauce with tin foil and set aside until ready to use. You can gently reheat the sauce over low heat in the double boiler if necessary before using.

In a medium saucepan, fill with about 4 or 5 inches of water. Bring the water to a slow, steady simmer. While you wait for the water to heat up, toast and butter the bread. Set 2 slices of the bread on each of the serving plates. Working with two eggs at a time, gently break the eggs into the water, skimming any white foam off the top of the water as the eggs cook. The eggs should take about 3 minutes to be properly poached. Gently lift the eggs out of the water and place in a small bowl and repeat the process with the remaining eggs. *Alternatively, if you are making this for a large group or are uncomfortable poaching eggs, you can simply fry the eggs.

Assemble each plate by doing the following: Place one slice of beef on each slice of bread. Top the beef with the eggs then spoon the Hollandaise sauce over the whole thing. Garnish with paprika and extra chopped parsley or chives. Enjoy your artery clogging breakfast!

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  • tokyoterrace

    Kitchen M: Yes! I’ll have it ready for you asap! Can you be here in an hour? 😉

  • tokyoterrace

    Kitchen M: Yes! I’ll have it ready for you asap! Can you be here in an hour? 😉

  • tokyoterrace

    Curiouseats: Thank you so much for your kind words! I’m so glad you enjoy my site and I hope to see you back here again soon. I’ve got a lot of big plans for the next few weeks, so make sure to keep in touch! Happy Holidays :)

  • tokyoterrace

    Curiouseats: Thank you so much for your kind words! I’m so glad you enjoy my site and I hope to see you back here again soon. I’ve got a lot of big plans for the next few weeks, so make sure to keep in touch! Happy Holidays :)

  • Pingback: Kobe Beef Eggs Benedict « Tokyo Terrace Egg Me()

  • Bruce

    One of my favorite decadent breakfasts is a version of this but with portagee sausage (called linguica anywhere outside of Hawai‘i) for the meat, and a thin (not Belgian-style) waffle for the “bread”.

  • tokyoterrace

    Bruce: Delicious! The thin waffle sounds really interesting in place of the usual thick slices. Thanks for stopping by!

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