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Shanghai Benedict

Canadian Style turkey ham glazed with savory teriyaki that rests atop toasted English muffins with poached eggs and wasabi hollandaise.

Serves: 1


  • Fill two medium sized sauce pots half way with water and bring them to a boil.
  • In a warmed double boiler whisk egg yolk vigorously. Add the lemon juice, Tabasco sauce, and the wasabi powder. Continue to whisk slowly start to pour the melted butter to make an emulsification. If it starts to become too thick just add a couple drops of water. Season with salt and pepper and set sauce aside, keep warm.
  • In the other pot of boiling water add a pinch of salt and reduce the heat to low, making sure it is not boiling. Crack the egg into the water and let poach for about 5-7 minutes or until your desired doneness. Remove the egg from the water and set aside.
  • Glaze the turkey ham with the teriyaki sauce and lightly brown on all sides.
  • Toast the English muffins and spread with butter. Top with the teriyaki glazed turkey ham, the poached egg, and the wasabi hollandaise sauce.
  • Garnish with sliced scallions.
  • *For preparation by a food preparation establishment only, according to the food code or equivalent.


2  oz Canadian Style Turkey Ham
1/4  oz Teriyaki Sauce
1   English Muffin
2  Tbsp Butter
1   Pasteurized Egg
1   Egg Yolk
1  tsp Lemon Juice
1  tsp Tabasco Sauce
1  tsp Wasabi Powder
2  oz Butter, melted
1  Tbsp Scallions, sliced
  Salt and Pepper, to taste