Marukan Eggs Benedict with Ponzu Hollandaise

INSTRUCTIONS

For the Blender Ponzu Hollandaise:

Add the 4 egg yolks, 3 tablespoons Marukan Sudachi Ponzu, 1 teaspoon Dijon mustard, and ½ teaspoon gluten-free tamari to a blender. Blend on low for 15 seconds to combine.

Gradually increase blended speed to medium/high, slowly drizzle in the ½ cup melted hot butter in a thin stream until the sauce thickens, about 30 seconds. Blend in 1 teaspoon or so of warm water to adjust consistency if needed. Cover and keep warm.

For the Eggs Benedict:

Bring a medium saucepan of water to a gentle simmer.

Crack each egg into a small dish. Stir the water to create a whirlpool and gently slide in the eggs one at a time.

Poach for about 3 to 4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

Place toasted gluten-free English muffin halves on plates.

Top each with 1 slice of smoked salmon

Place a poached egg on top of each.

Drizzle generously with the Ponzu Hollandaise and garnish with chopped chives and black sesame seeds.