Ingredients:
For the Greens:
8 ounces braising greens
1 ½ teaspoon soy sauce
1 ½ teaspoon sesame oil
2 teaspoon toasted sesame seeds
For the Hollandaise Sauce:
½ cup butter
3 egg yolks
½ tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
For the Benedict:
4 slices sourdough bread or good quality bread, toasted
4 eggs
sliced chives for garnish
Step 1
Add water to a medium sauce pot. Bring water to a boil. Place the greens in the water. Blanch for 30 seconds to 1 minute. Strain greens and rinse with cool water.
Step 2
Squeeze excess water from the greens and chop them into bite size pieces. Place the greens, soy sauce, sesame oil, and sesame seeds in a mixing bowl. Toss to combine. Put aside until needed.
Step 3
Melt butter in a small saucepan. In a separate bowl, beat the egg yolks. Whisk in soy sauce, white vinegar, and Dijon mustard. Add salt and pepper to taste.
Step 2
Add a small amount of melted butter to the egg yolk mixture and whisk well. Repeat this until all the butter is incorporated into the egg yolks and the mixture is blended. Place the bowl over warm water to keep warm until needed. Do not put it over high heat, this can cause the sauce to separate.
Step 3
Fill a medium skillet with about 3 inches of water or enough to submerge the eggs. Bring the water to a boil and then reduce heat until it reaches a simmer. Add a splash of vinegar to the water. Crack one egg into a small cup. Pour the egg into a wire mesh strainer to remove the runny egg white layer. Pour the drained egg back into a small bowl. Lower the egg into the simmering water, easing it out of the bowl. Cook the egg for 2-3 minutes. Remove the poached egg from the water with a slotted spoon. Drain on a towel to remove excess water.
Step 4
While the egg is poaching, warm the greens in a small pan on medium low. To assemble, place toast on a plate. Top with a spoonful of greens, followed by the hot poached egg and finally ladle hollandaise on top. Garnish with chives.