Take your brunch game to the next level with this spicy & savory Sichuan Chili Crisp-infused hollandaise eggs benedict served on whole wheat stone-milled bagel… Jeez, we are salivating just typing this. We’ve left a range of chili crisp in the hollandaise so you can do you.

Serves 4

For the hollandaise:  

• 1 stick butter (4 oz.), cut into cubes  
• 1 stalk lemongrass, halved and cut in 2-inch pieces  
• 1 clove garlic, thinly sliced   
• 2 egg yolks, beaten  
• 2 tsp. lemon juice  
• 1/2 tsp. Dijon mustard  
• 2 to 3 Tbs. Fly By Jing Sichuan Chili Crisp   
• Kosher salt 

For the sandwiches  

• 3 Tbs. olive oil  
• 2 links Chinese sausage (about 4 oz.), thinly sliced 
• 4 oz. Gai Lan / Chinese broccoli, thinly sliced 
• 1 tsp. toasted sesame seeds 
• 4 large eggs  
• 4 One Mighty Mill plain bagels, halved and toasted  
• ½ cup fresh cilantro leaves  
• ¼ cup thinly sliced scallions 

Directions:

1. Melt the butter with the lemongrass and garlic in a small saucepan over medium-low heat and melt. Hold over low heat for 5 minutes and then strain the melted butter into a small container.
2. Add the egg yolks to a small bowl along with the lemon juice and mustard. Using an immersion blender, blend the yolk mixture and, while still pureeing, slowly drizzle in the butter so it forms a thick emulsion. Stir in the chili crisp and salt to taste. Keep warm.
3. Heat 1 Tbs. of the oil in a 12-inch non-stick skillet over medium heat and brown the lap xoung sausage and Chinese broccoli, 2 to 3 min. Transfer to large plate and sprinkle with sesame seeds. 
4. Add the remaining 2 Tbs. oil to the skillet and raise the heat to medium. Add the eggs, sprinkle with salt, and cook over-easy, about 3 min. 
5. To assemble, top the bagels with the sausage and broccoli and then the eggs. Drizzle generously with the hollandaise and then sprinkle with the cilantro and scallions. Serve immediately.