Eggs Benedict With Sichuan Hollandaise Over Chinese Hash

The classic Eggs Benedict is reignited with Sichuan spice in the form of a Sichuan hollandaise, a perfect accompaniment to a Chinese hash made from lap cheung (Chinese preserved sausage) and seasoned with Asian Cajun spice blend.

Prep Time:
10 min
Cook Time:
10 min


  • 4 eggs
  • 2 tsp ( 10 mL ) vinegar

Sichuan Hollandaise

  • 4 egg yolks
  • 1 tsp ( 5 mL ) sugar
  • ½ tsp ( 2.5 mL ) salt
  • 2 tsp ( 10 mL ) lemon juice
  • 2 tsp ( 10 mL ) Sichuan peppercorn oil
  • ½ cup ( 125 mL ) butter, cubed

Chinese Hash

  • 2 Russet potatoes, peeled and diced (about 2 cups/500 mL)
  • 3.5 oz ( 90 g ) lap cheung
  • ½ Spanish onion, chopped
  • 3 tbsp ( 45 mL ) chopped garlic
  • Cajun seasoning to taste
  • 1 cup ( 250 mL ) chopped chives (1 bunch)


Sichuan Hollandaise

  1. Place egg yolks, sugar, and salt into blender and blitz on high until yolks turn pale yellow, approximately 1 minute.

  2. Add lemon juice and Sichuan peppercorn oil and continue to blend.

  3. Slowly add bits of butter to the blender until all butter is incorporated and emulsified.

  4. Remove Hollandaise from blender and keep warm over a double boiler.

Chinese Hash

  1. Soak diced potatoes in cold water for about 5 minutes.

  2. Fully dry potatoes with a clean tea towel or paper towel.

  3. Add lap cheung to a dry skillet on medium high heat and cook until crispy. Remove lap cheung from pan leaving the rendered lap cheung fat in the pan.

  4. Turn heat up to high and add potatoes. Cook, stirring occasionally. When potatoes have a golden colour on all sides, add onion and garlic. Continue to sauté until onion and garlic are cooked and potatoes are crispy.

  5. Finish with Cajun seasoning to taste and chopped chives.


  1. Fill a medium saucepan with 3 to 4 inches (8 to 10 cm) of water. Add vinegar and bring to a boil. Reduce heat to simmer. Break each egg into a small ramekin or bowl. Gently slide eggs into simmering water one at a time. Cook until whites are set and yolks are soft, 3 to 4 minutes (3 minutes makes a runnier egg). Remove eggs with a slotted spoon.

  2. Divide Chinese Hash onto four plates and top with the poached eggs.

  3. Spoon 2 tablespoons (30 mL) of Sichuan Hollandaise over each egg.