Marc Matsumoto

Posted by Marc Matsumoto from

February 14th, 2012

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In this Asian take on eggs benedict, I’ve replaced the hollandaise sauce with a tangy peanut butter sauce. Instead of poaching the eggs, I used an old Japanese technique of slow cooking the egg in the shell.

Originally made in natural onsen (hot springs), the eggs cook at a low temperature for a long time. This sets the eggs with a texture more like crème brûlée than boiled egg. You may not have a hot spring in your backyard, but you can still make these eggs by using a large pot filled with a lot of water, and carefully monitoring the temperature.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 2-4 servings

PB Eggs Benedict


Eggs Benedict Ingredients

4 free-range eggs, at room temperature
¼ cup Smooth Operator peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
½ tablespoon soy sauce
1 teaspoon finely grated ginger
½ teaspoon Asian hot sauce (such as Tobanjan or Sriracha)
2 English muffins
4 thick slices of ham
1 scallion, green part minced


1. Preheat your oven to 170°F. Fill a large very heavy pot (such as a dutch oven) with hot water. Use a digital thermometer to measure the temperature of the water. You want to get it to 160°F. Once the water reaches 160°, gently lower the whole eggs into the water. Cover the pot with a lid, then place it in the oven for 35 minutes. Transfer the eggs to a bowl of ice water to lower the temperature quickly. Or to simplify you can just poach the eggs.

160 degrees

eggs in water

2. To make the sauce, combine the peanut butter and sesame oil until smooth. Add the rice vinegar, soy sauce, grated ginger and hot sauce, then stir until smooth.

peanut butter1

peanut butter2

peanut butter 3

3. Split the English muffins in half then toast. In a frying pan, add a splash of sesame oil then fry the ham until slightly browned on both sides.

4. To assemble the eggs benedict, spread some peanut butter sauce on each slice of English muffin, and then top with a slice of ham. Break the slow poached egg into a ramekin, and drain off any excess liquid. Gently place an egg on top of each muffin, and sprinkle with minced scallion.


finished egg

Peanut Butter Eggs Benedict, 7.0 out of 10 based on 2 ratings

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3 Responses to Peanut Butter Eggs Benedict

  1. farisa says:

    I have made a decision to only eat what foods are in my own cubboards and fridge for the next 1-2 months and had been wondering how to use up the last of the peanut butter. Thank you very much for this unique recipe! I will definitely use your suggestion and poach the eggs.

  2. vanessa g. says:

    You can also use this peanut butter sauce (p.b., soy, siracha, ginger & scallions, thin it out more) for a sauce over pasta or chinese noodles and toss with sauteed shrimp or chicken. It’s called Spicy Peanut Noodles. Thin the sauce out a little and toss it with your noodles. Delish.

  3. Elisa Hough says:

    Hi, I’m wondering if we might be able to run this recipe and a photo on in the next week in our Valentine’s Week series. We’ll of course back link back to you and this post, give photo credit and all. Looks so good, would love to share with our readership too!

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