Khao Soi Eggs Benedict

I absolutely love khao soi, and if you haven’t already, I suggest you to find a Thai restaurant that serves it and try out yourself — you can thank me later.

Just like any other dish that’s soupy, brothy, or curry-y, there’s that moment at which you’ve practically finished your meal and all that remains is the leftover liquid at the bottom of the bowl. This, folks, is liquid gold, and after consuming many bowls of khao soi over the past few years, the idea finally crossed my mind to repurpose it.

It began with “What if I French-toasted bread, but used khao soi curry as the dipping liquid?” When that turned out to be the bombdotcom, I wanted to make it a whole meal. From there I drew inspiration from a brunch icon, the eggs benedict, and swapped the traditional ingredients with ones you would find in khao soi and other Thai dishes: lime was used as the acid in the hollandaise, cilantro and green onions were used as garnishes, and leftover khao soi curry was swapped in for the butter in the hollandaise. The final product is glorious and likely to shake up your next brunch party.

For this recipe, you’re likely getting your khao soi from a restaurant. Therefore, when choosing between different versions from different restaurants, lean into one that is richer (it should remind you more of curry than soup) and one that is more flavor packed (if you can see specks of seasoning that’s a good sign). At the end of the day, though, any well-made khao soi will work, so use your favorite! Could you make the khao soi yourself? Sure, but at its core, this recipe is dedicated to breathing new life into leftovers!

Disclamer: this recipe doubles as an excuse to visit your local Thai eatery and enjoy a bowl of khao soi.

Khao Soi Eggs Benedict

• Prep Time:0
• Cook Time:30 mins
• Total Time:30 mins
• Servings:1
• Medium

Ingredients

• 3 egg yolks
• 3 tablespoons khao soi curry
• 1/3 cup khao soi curry
• 1 tablespoon unsalted butter
• 1 English muffin
• 2 slices Canadian bacon
• 2 eggs
• cilantro chopped green onions and lime slice for topping

• Step 1

  Set up the double boiler. Heat up no more than 1 inch of water in a small pot and bring to a simmer. Place a glass or stainless steel bowl on top of the pot. Be sure that the bottom of the bowl does not touch the simmering water.

  

• Step 2

  Make the khao soi hollandaise in the double boiler. In the bowl, whisk 3 egg yolks and 1 tablespoon of khao soi until the mixture is combined and slightly thickened. You will know the mixture has thickened enough when the trail of the whisk briefly lingers before disappearing back into the mixture. While mixing, be sure not to cook the egg yolks; briefly move the bowl off the heat as needed.

  

• Step 3

  Add in 2 more tablespoons of khao soi curry, 1 tablespoon at a time. For each tablespoon, make sure the mixture is combined and slightly thickened before moving on. Remove the bowl from the heat and set the mixture aside to cool. The hollandaise should fall off a spoon fairly easily, but it should not be runny like water. If at any time, the hollandaise becomes too thick, mix it and add more khao soi curry as needed.

  

• Step 4

  Reusing the pot, heat up at least 4 inches of water. Let this reach a simmer while you complete the next few steps.

• Step 5

  In a shallow plate or bowl, pour the remaining khao soi curry. This will be your khao soi dipping station. In a medium pan, melt 1 tablespoon of butter over medium heat. The dipping station and buttered pan will be used in the next step.

  

• Step 6

  Make the khao soi toast. Cut an English muffin in half and quickly dip the top and bottom of each half into the khao soi dipping station. Immediately transfer the English muffins to the buttered pan and toast both sides. Once done, set the toasted English muffins aside.

  

• Step 7

  Cook the Canadian bacon. Reusing the same pan, heat up 2 slices of Canadian bacon until slightly browned. Once done, set the cooked bacon aside.

  

• Step 8

  Poach your eggs. Gently crack one egg into a cup or small bowl, making sure the entire egg stays intact. Drop the egg into the pot of simmering water. Repeat this with the other egg. Cook both eggs for 3 minutes and then immediately remove from the water. The whites should be cooked but the yolk should be soft and runny.

  

• Step 9

  Assemble the khoi soi eggs benedict. Dip the Canadian bacon in the leftover khao soi curry and place it on top of the khao soi toast. Add your poached eggs and cover them in the khao soi hollandaise. Top with cilantro, chopped green onions, and a squeeze of fresh lime juice. Serve immediately and enjoy!