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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  • jaramae

    This looks incredibly delicious and hearty. I wish I could have this tomorrow morning when I wake up. I’m not sure I could pull off a poached egg so an over easy egg will have to do. Hopefully its a decent enough subsitute. I’m having a dinner party next week for new years and I was thinking of doing a traditional eggs benedict with salmon but I may have to consider this instead because it looks just too good to pass up. love your blog too! anyways, happy holidays to you! :)

  • jaramae

    This looks incredibly delicious and hearty. I wish I could have this tomorrow morning when I wake up. I’m not sure I could pull off a poached egg so an over easy egg will have to do. Hopefully its a decent enough subsitute. I’m having a dinner party next week for new years and I was thinking of doing a traditional eggs benedict with salmon but I may have to consider this instead because it looks just too good to pass up. love your blog too! anyways, happy holidays to you! :)

  • http://www.sense-serendipity.blogspot.com/ Divina

    I love eggs Benedict most especially on Sunday mornings with friends. I have no idea why. That’s a great change from using bacon or ham. Kobe beef sounds really good. Happy New Year Rachel. :D

  • http://www.sense-serendipity.blogspot.com Divina

    I love eggs Benedict most especially on Sunday mornings with friends. I have no idea why. That’s a great change from using bacon or ham. Kobe beef sounds really good. Happy New Year Rachel. :D

  • http://www.twitter.com/eatdrinklove amy

    That just looks and sounds amazing. I love love love benedict so I do not doubt the deliciousness of this.

  • http://www.twitter.com/eatdrinklove amy

    That just looks and sounds amazing. I love love love benedict so I do not doubt the deliciousness of this.

  • http://wasabiprime.blogspot.com/ wasabi prime

    Beautiful! I love the swap out of traditional protein for something extra-special. Eggs Benedict is one of those swap-friendly recipes that plays nice with so many things. I’ve had a crabcake version which was extremely rich. I love the use of thin slices of beef! I really enjoy poached eggs, even if I’m not great at poaching them. I’ve heard of doing it in small ramekins sitting in simmering water or in a crock pot, if it’s for a large group. Haven’t tried this method yet, but it sounds like it would work.

  • http://wasabiprime.blogspot.com wasabi prime

    Beautiful! I love the swap out of traditional protein for something extra-special. Eggs Benedict is one of those swap-friendly recipes that plays nice with so many things. I’ve had a crabcake version which was extremely rich. I love the use of thin slices of beef! I really enjoy poached eggs, even if I’m not great at poaching them. I’ve heard of doing it in small ramekins sitting in simmering water or in a crock pot, if it’s for a large group. Haven’t tried this method yet, but it sounds like it would work.

  • http://momgateway.blogspot.com/ momgateway

    Eggs are amazing with Hollandaise sauce but I’ve never attempted making the sauce myself. You make it sound so easy so I hope to try it before the kids are back in school.

  • http://momgateway.blogspot.com momgateway

    Eggs are amazing with Hollandaise sauce but I’ve never attempted making the sauce myself. You make it sound so easy so I hope to try it before the kids are back in school.

  • Aunt J in Hendersonville

    Beautiful post! Eggs Benedict is one of our favorites. Have just checked to make sure I have all ingrediets for the H. sauce. I do. Love the idea of using Kobe beef… Hmmm…
    I am not the best cook, but you explain food prep so well – and besides, I really WANT to duplicate your pictures of the finished product! My late, dear mother-in-law always maintained, “the eye eats first”. Too true.
    Bottom line: I always feel cheered and inspired when I check into Tokyo Terrace! Kudos – and thanks to its proprietess! ;)

  • Aunt J in Hendersonville

    Beautiful post! Eggs Benedict is one of our favorites. Have just checked to make sure I have all ingrediets for the H. sauce. I do. Love the idea of using Kobe beef… Hmmm…
    I am not the best cook, but you explain food prep so well – and besides, I really WANT to duplicate your pictures of the finished product! My late, dear mother-in-law always maintained, “the eye eats first”. Too true.
    Bottom line: I always feel cheered and inspired when I check into Tokyo Terrace! Kudos – and thanks to its proprietess! ;)

  • http://www.MyLastBite.com/ mylastbite

    Gorgeous!!

  • http://www.MyLastBite.com mylastbite

    Gorgeous!!

  • http://www.lafujimama.com/ Fuji Mama

    YUM!!! I miss having access to more affordable Kobe beef. I love the idea of adding it to eggs benedict.

  • http://www.lafujimama.com Fuji Mama

    YUM!!! I miss having access to more affordable Kobe beef. I love the idea of adding it to eggs benedict.

  • http://chowandchatter.com/ rebeccasubbiah

    wow perfect

  • http://chowandchatter.com rebeccasubbiah

    wow perfect

  • http://everyhouronthehour.tumblr.com/ jen

    riffing on the idea of eggs benedict seems so perfect for a special christmas breakfast! we had a version with homemade gravlax on christmas morning. we get amazing eggs from our CSA that are so rich and flavorful that i ended up skipping the hollandaise (yes, this is why i did it, not at ALL because i was feeling lazy after a glass of champagne while opening presents… really!). your breakfast looks beautiful! hope it was a happy christmas in tokyo.

  • http://everyhouronthehour.tumblr.com jen

    riffing on the idea of eggs benedict seems so perfect for a special christmas breakfast! we had a version with homemade gravlax on christmas morning. we get amazing eggs from our CSA that are so rich and flavorful that i ended up skipping the hollandaise (yes, this is why i did it, not at ALL because i was feeling lazy after a glass of champagne while opening presents… really!). your breakfast looks beautiful! hope it was a happy christmas in tokyo.

  • camille

    Oh man. This might be good enough to send me back to eggs Benedict again… I used to LOVE it and devour it at every opportunity, but I spent the better part of a year sick and stopped eating eggs (among other things). This is one of the things I miss, and having it with beef – damn.

  • camille

    Oh man. This might be good enough to send me back to eggs Benedict again… I used to LOVE it and devour it at every opportunity, but I spent the better part of a year sick and stopped eating eggs (among other things). This is one of the things I miss, and having it with beef – damn.

  • http://kitchen-em.blogspot.com/ Kitchen M

    Beautiful! Can I have an order of this, please? :)

  • http://kitchen-em.blogspot.com Kitchen M

    Beautiful! Can I have an order of this, please? :)

  • http://curiouseats.blogspot.com/ Curiouseats

    The recipes and photography on your blog are outstanding! Your site is one of my favorites. This recipe looks divine. The photography on the dragon fruit cocktail is amazing!

  • http://curiouseats.blogspot.com Curiouseats

    The recipes and photography on your blog are outstanding! Your site is one of my favorites. This recipe looks divine. The photography on the dragon fruit cocktail is amazing!

  • tokyoterrace

    Jaramae: I’m so glad you like this recipe! It’s true-poached eggs can be a little scary. However, practice makes perfect and in the words of Julia Child “Don’t be afraid!” Fried eggs work just as well. Thanks so much for your kind words and Happy Holidays!!

  • tokyoterrace

    Jaramae: I’m so glad you like this recipe! It’s true-poached eggs can be a little scary. However, practice makes perfect and in the words of Julia Child “Don’t be afraid!” Fried eggs work just as well. Thanks so much for your kind words and Happy Holidays!!

  • tokyoterrace

    Divina: There is something about this dish that makes Sunday mornings (or holiday mornings) seem even more special. I know exactly what you mean. Happy New Year!

  • tokyoterrace

    Divina: There is something about this dish that makes Sunday mornings (or holiday mornings) seem even more special. I know exactly what you mean. Happy New Year!

  • tokyoterrace

    Amy: It was drool-worthy. Even looking at the photos now makes me hungry…

  • tokyoterrace

    Amy: It was drool-worthy. Even looking at the photos now makes me hungry…

  • tokyoterrace

    Wasabi Prime: Or something egg-stra special? Ha…sorry. Had to say it! Anyway, I’ve seen crabcake versions on menus in San Francisco but never got around to trying it. This Kobe beef variation was certainly rich, but totally worthy of Christmas Day! I’m very interested to try the poaching method you mentioned. If that worked it would be a Christmas miracle! :)

  • tokyoterrace

    Wasabi Prime: Or something egg-stra special? Ha…sorry. Had to say it! Anyway, I’ve seen crabcake versions on menus in San Francisco but never got around to trying it. This Kobe beef variation was certainly rich, but totally worthy of Christmas Day! I’m very interested to try the poaching method you mentioned. If that worked it would be a Christmas miracle! :)

  • tokyoterrace

    Momgateway: The sauce doesn’t seem like it should be that easy to make- something so tasty and delicious should be much harder, right? Well, all I can say is the only way to mess up this recipe is by letting your bowl touch the water in the double boiler. You’ll be eating scrambled egg hollandaise sauce!

  • tokyoterrace

    Momgateway: The sauce doesn’t seem like it should be that easy to make- something so tasty and delicious should be much harder, right? Well, all I can say is the only way to mess up this recipe is by letting your bowl touch the water in the double boiler. You’ll be eating scrambled egg hollandaise sauce!

  • tokyoterrace

    Hi Aunt J! Glad you like this post :) I’m so happy you feel inspired by my posts. You are so sweet to be so supportive and encouraging. I love you!

  • tokyoterrace

    Hi Aunt J! Glad you like this post :) I’m so happy you feel inspired by my posts. You are so sweet to be so supportive and encouraging. I love you!

  • tokyoterrace

    MyLastBite: Thanks! Happy Holidays!

  • tokyoterrace

    MyLastBite: Thanks! Happy Holidays!

  • tokyoterrace

    Fuji Mama: It is going to be quite the let down when we leave Japan. Between the affordable seafood and Kobe beef I might cry! Oh well- I’ll just enjoy it while it lasts!

  • tokyoterrace

    Rebecca: Thanks! Glad you like it :)

  • tokyoterrace

    Fuji Mama: It is going to be quite the let down when we leave Japan. Between the affordable seafood and Kobe beef I might cry! Oh well- I’ll just enjoy it while it lasts!

  • tokyoterrace

    Rebecca: Thanks! Glad you like it :)

  • tokyoterrace

    Jen: Aren’t eggs like that just the best? I have never had eggs as nice as they are here in Japan. They are huge, fresh, and incredibly creamy inside when they are cooked right. I’m pretty much obsessed… And by the way, no judgment for feeling a little uninspired to make hollandaise sauce after the champagne- I would totally feel the same!

  • tokyoterrace

    Jen: Aren’t eggs like that just the best? I have never had eggs as nice as they are here in Japan. They are huge, fresh, and incredibly creamy inside when they are cooked right. I’m pretty much obsessed… And by the way, no judgment for feeling a little uninspired to make hollandaise sauce after the champagne- I would totally feel the same!

  • tokyoterrace

    Camille: Glad I could bring a little love for eggs back into your life! This is truly a delicious meal and one that would be a perfect way to bring the food group back :) Hope you are feeling well now and getting back to eating normally again. Happy Holidays!

  • tokyoterrace

    Camille: Glad I could bring a little love for eggs back into your life! This is truly a delicious meal and one that would be a perfect way to bring the food group back :) Hope you are feeling well now and getting back to eating normally again. Happy Holidays!

  • 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 :)

  • http://egg.xxoome.com/kobe-beef-eggs-benedict-%c2%ab-tokyo-terrace/ Kobe Beef Eggs Benedict « Tokyo Terrace Egg Me

    [...] here: Kobe Beef Eggs Benedict « Tokyo Terrace tags: asian, ayana, christmas, delicious-ricotta, gently-folding, love, most-important, [...]

  • 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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