Eggs Benedict with Umami Hollandaise

Eggs Benedict with Umami Hollandaise
Claypot Umami Chicken Rice Reading Eggs Benedict with Umami Hollandaise 1 minute Next Umami Beef Burger


4 eggs
60g butter
1/2 lemon
1 potato
2 slices prosciutto
20g spinach
1 tarragon leaf
60g vinegar
1 handful crispy shallots
3 tbs UmamiPapi Chilli Oil
Salt and pepper


  1. Slice lemon.
  2. Slice butter into cubes. 
  3. Peel potatoes and add to boiling water.
  4. Separate 3 egg yolks then add a few drops of lemon, butter, salt and pepper. 
  5. Keep the bowl over the steaming potatoes and whisk the mixture until the sauce comes together as one consistency.
  6. Add UmamiPapi Chilli Oil and mix well. 
  7. Once the potato has fully softened, smash it with a potato masher or with your hands. 
  8. Add crispy shallots, salt and pepper to the potato and use a ring mould to shape the potato. Remove from the ring mould once complete. 
  9. To a hot pan, add cooking oil and sear both sides of the potato until golden brown. 
  10. To prepare for poaching the egg, boil some water and add a splash of vinegar. 
  11. Crack the egg into the boiling water for 40-50 seconds and remove once the poached egg has formed its shape.  
  12. On low heat, add UmamiPapi Chilli Oil (oil only) and add the prosciutto to make thin, crispy strips. Remove from pan when complete.
  13. Add spinach to the pan and lightly sauté. 
  14. To plate, start with the potato rosti, followed by the prosciutto, spinach, poached egg and one generous spoon of umami hollandaise. 
  15. Garnish with fresh tarragon leaves.  
  16. Enjoy!