Skip to content
Kanetetsu Egg Benedict

Kanetetsu Egg Benedict

Egg Benedict with Yasai Fry
  • Cook Time: 20 mins
  • Servings: 2 servings


  • Yasai Fry 2
  • English muffin 1
  • Egg 2
  • Baby leaves a little
  • Vinegar 50ml
  • Cheese powder a little
  • Ground black pepper a little
  • A for sauce
  • Tomato ketchup 2 tbsp
  • Mayonnaise 1 tbs


1. Cut English muffin a half put in toaster with Yasai Fry until golden brown.

2. In a small saucepan, bring a large amount of water (not to be used) to a boil, add the vinegar, and when it comes to a boil, whirl it around with a whisk to make a whirlpool.

3. Crack one egg into the center and cook over low heat for 2 minutes and 30 seconds, then immediately place the egg in ice water to drain.

4. Do the same with the other egg to make a poached egg.

5. Arrange English muffins in a bowl, topped with baby leaves, fried vegetables, and poached eggs.

6. Pour over the A mixture, sprinkle with cheese powder and coarsely ground black pepper, and serve.

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Your cart is currently empty.
Shop now