Korean Eggs Benedict
Corey Wong
Total Cost: ~$9.50 | Serves: 2 | Time: 20–25 mins
Eggs Benedict always seemed like one of those brunch dishes you'd only order at a café—until I realized how easy it is to make at home. Instead of a traditional hollandaise, I mixed together Kewpie mayo and gochujang for a creamy, spicy sauce that takes less than a minute to make. It gives all the richness you want without the stress of making hollandaise from scratch, making this one of my favorite weekend breakfasts.
Ingredients + Where I Got Them
| Ingredient | Store | Cost |
|---|---|---|
| English muffins (1 pack) | Lidl | ~$2.29 |
| Eggs (4) | Lidl | ~$1.35 |
| Kewpie Mayonnaise | H-Mart | ~$5.49 |
| Gochujang | H-Mart | ~$4.99 |
| Fresh basil (1 package) | Lidl | ~$1.49 |
| White vinegar (for poaching, optional) | Pantry | Minimal |
Note: You'll only use a few tablespoons of the Kewpie mayo and gochujang, so both containers will last for plenty of future meals.
Instructions
Make the Korean "Hollandaise"
In a small bowl, mix together:
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon gochujang
Stir until smooth. If you'd like a thinner sauce, add a teaspoon of warm water and mix again until it reaches your desired consistency.
Set aside.
Toast the English Muffins
Split two English muffins in half and toast until golden brown and crisp.
Poach the Eggs
Bring a medium pot of water to a gentle simmer—not a rolling boil.
Add a splash of white vinegar if you have it.
Crack each egg into a small bowl, then gently slide it into the simmering water.
Cook for 3–4 minutes, depending on how runny you like your yolks.
Remove with a slotted spoon and let drain briefly on a paper towel.
Assemble
Place two toasted English muffin halves on each plate.
Top each half with a poached egg.
Spoon the gochujang-Kewpie sauce generously over the eggs.
Finish with torn fresh basil for a bright, fresh contrast to the rich sauce.
Serve immediately while the eggs are still warm.
Price Breakdown (Per Serving)
- English muffin: ~$1.15
- Eggs (2): ~$0.68
- Kewpie mayo: ~$0.30
- Gochujang: ~$0.20
- Basil: ~$0.75
Total per serving: ~$3.05
Final Thoughts
This has become one of my favorite lazy brunch recipes because it looks impressive without requiring much effort. The spicy gochujang and rich Kewpie mayo mimic the creaminess of hollandaise while adding a little heat, and the fresh basil keeps everything tasting bright. It's the kind of breakfast that feels café-worthy but costs just a few dollars to make at home—and it's perfect for slow weekend mornings when you want something a little more special than avocado toast.
