Brunch Egg Benedict on Naan
ContinentalBrunchDesi eggsMedium
Poached eggs and lemon-butter hollandaise on warm naan, with chicken tikka if you like — eggs benedict, desi style.
Prep time15 min
Cook time15 min
Total time30 min
Servings2
Ingredients
- 4 eggs
- 1 naan, halved
- 2 tbsp butter, melted
- 1 egg yolk
- 1 tbsp lemon juice
- Pinch of haldi (turmeric)
- 1 tbsp vinegar
- 2 chicken tikka pieces, sliced (optional)
- Salt to taste
Method
- Whisk the egg yolk with lemon juice and haldi in a bowl over simmering water, then drizzle in the melted butter until the sauce thickens.
- Bring a pan of water to a gentle simmer with vinegar. Swirl and poach the eggs for 3 minutes.
- Warm the naan halves on a tawa until soft and lightly crisp.
- Place a poached egg on each naan half, adding sliced tikka if using.
- Spoon the warm hollandaise over the top and serve at once.
Nutrition — estimated per serving
Calories (estimate)410 kcal
Protein (estimate)17 g
Fat (estimate)25 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Warm the naan just before serving so it stays soft. Food safety: poach until the whites are fully set. Allergens: contains egg, milk (butter) and wheat (naan). Substitute: use a paratha or toasted bun instead of naan, or skip the tikka. Nutrition figures are estimates only.