Tapa Benedict

Using tapa and pandesal gives the classic eggs Benedict a yummy Pinoy twist. Perfect for a Mother's Day surprise!

Serves 4
Prep Time: 20 minutes, plus marinating time
Cooking Time: 10 minutes

Ingredients

FOR THE TAPA

• ¼ cup vinegar
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• ½ tablespoon salt
• ½ teaspoon cracked black pepper
• ½ kilo beef sirloin, sliced thinly

FOR THE HOLLANDAISE SAUCE

• 3 medium egg yolks
• ½ cup butter, melted
• 1 tablespoon lemon juice
• A pinch of salt and pepper

• Oil for frying
• 2 large pieces pandesal, sliced in half and toasted
• 4 American or Cheddar cheese singles
• 4 medium eggs, poached
• Pepper, paprika, and chopped parsley for garnish

Procedure
1. Make the tapa: Combine vinegar, sugar, garlic, salt, and pepper in a bowl. Stir mixture until sugar dissolves. Add beef and marinate for at least 1 hour or overnight in the refrigerator.

2. Make the hollandaise sauce: Place egg yolks in a stainless steel bowl. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk egg yolks until it turns light in color. Slowly add butter in a thin stream until the mixture thickens. Whisk in lemon juice. Season with salt and pepper. Set aside.

3. When ready to cook, drain tapa from marinade. Heat oil in a pan over medium heat. Fry tapa until browned and cooked to your desired doneness.

4. Asseble the tapa Benedict: Top toasted pandesal with tapa and cheese. Toast in a toaster oven just until cheese melts.

5. Add poached egg on top and pour hollandaise sauce over. Garnish with pepper, paprika, and chopped parsley, if desired. Repeat with remaining ingredients. Serve immediately.