Recipe
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
- Cook Time: 30 mins
- Total Time: 30 mins
- Servings: 1
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