Spicy Vegetarian Eggs Benedict with Chilli Crisp

Spicy Vegetarian Eggs Benedict with Chilli Crisp – A Bold Twist on a Classic

Eggs Benedict is a brunch favourite, but this vegetarian version takes it to the next level with a spicy, umami-packed twist. Instead of the classic English muffin, we use crispy sweet potato and quinoa patties, adding a hearty and nutritious base. The poached eggs remain luxuriously runny, while garlicky sautéed mushrooms provide a rich, earthy depth. The star of the dish? A chilli oil hollandaise, infused with the bold crunch and heat of Lao Gan Ma chilli crisp. Paired with grilled asparagus and roasted tomatoes, this dish is an explosion of textures and flavours, guaranteed to impress at any brunch table.

Key Tips to Perfect Your Spicy Vegetarian Eggs Benedict

Want to make this dish like a pro? Here are 10 expert cooking tips that will ensure your Eggs Benedict is restaurant-quality every time.

1. Master the Art of Poaching Eggs

Poaching eggs can be intimidating, but with the right technique, it’s easy to get perfect, silky eggs every time. Use fresh eggs, add vinegar to the water to help the whites set, and create a gentle whirlpool before sliding in the eggs. Poach for exactly 3 minutes for a runny yolk.

2. Use a Fine Mesh Strainer for Cleaner Poached Eggs

For neater poached eggs, crack the egg into a fine mesh strainer to remove the watery outer whites before cooking. This results in tighter, restaurant-style poached eggs with smooth edges.

3. Steam Sweet Potatoes Instead of Boiling

Boiling sweet potatoes can make them waterlogged, affecting the texture of the patties. Instead, steam them to retain their natural sweetness and prevent excess moisture, which ensures a crispier patty.

4. Let Patties Rest Before Cooking

After forming the sweet potato and quinoa patties, refrigerate them for at least 45 minutes. This helps them firm up and hold their shape while frying, preventing them from falling apart.

5. Sauté Mushrooms Until Golden Brown for Maximum Flavour

Mushrooms release a lot of water when cooked. To achieve a deep, rich flavour, don’t overcrowd the pan and let them sauté undisturbed for a few minutes before stirring. This creates a golden-brown, caramelized finish.

6. Infuse the Hollandaise with Chilli Crisp for Extra Depth

Simply stirring in Lao Gan Ma chilli crisp adds a bold, umami-rich flavour to hollandaise, but for an even deeper taste, gently sauté the chilli crisp in oil before adding it. This releases more aroma and enhances the sauce.

7. Keep the Hollandaise at the Right Temperature

Hollandaise can easily split if overheated. Keep it warm over low heat, stirring occasionally, and avoid direct high heat to maintain a smooth, creamy texture.

8. Preheat the Pan for Crispy Patties

For that perfect crunch, heat your frying pan before adding the patties. A hot pan ensures an even golden-brown sear and prevents the patties from sticking.

9. Serve Immediately for the Best Texture

Eggs Benedict is best served fresh. Poached eggs, crispy patties, and warm hollandaise all taste best right after cooking. If making for a crowd, prep ingredients in advance but assemble at the last minute.

10. Add Extra Chilli Crisp for a Flavour Boost

Love spice? Drizzle an extra spoonful of chilli crisp oil over the final dish before serving. The extra heat, crunch, and umami make this dish even more irresistible.

Final Thoughts: A Show-Stopping Vegetarian Brunch

This Spicy Vegetarian Eggs Benedict with Chilli Crisp is a bold and exciting take on a classic. With its crispy sweet potato patties, perfectly poached eggs, garlicky mushrooms, and fiery hollandaise, it’s an unforgettable brunch experience.

At Petits Trésors, we love celebrating global flavours and reimagining comfort food with a twist. Whether you're hosting a brunch or treating yourself to a gourmet meal at home, this dish is the perfect way to create your own Delicious Little Treasures.

Ready to bring the heat to your brunch table? Try this recipe today! 🔥🍳✨

Thanks for listening Bon appétit! 🍽️✨