Egg Benedict with Desi Hollandaise
ContinentalBrunchDesi eggsMedium
Poached eggs on toasted muffins with a desi-style hollandaise — butter, lemon and a pinch of chaat masala for a Pakistani twist.
Prep time15 min
Cook time15 min
Total time30 min
Servings2
Ingredients
- 4 eggs
- 2 English muffins or soft buns, halved
- 1 egg yolk
- 2 tbsp butter, melted
- 1 tbsp lemon juice
- 1/2 tsp chaat masala
- Pinch of haldi (turmeric)
- 1 tbsp vinegar
- Salt to taste
Method
- Whisk the egg yolk with lemon juice, chaat masala and haldi in a bowl over a pan of simmering water.
- Slowly drizzle in the melted butter while whisking until the sauce thickens. Keep warm.
- Bring a pan of water to a gentle simmer with vinegar. Swirl and slip in the eggs, one at a time. Poach for 3 minutes.
- Toast the muffin halves until light golden.
- Place a poached egg on each muffin half and spoon the warm hollandaise over the top. Serve at once.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)15 g
Fat (estimate)26 g
Carbs (estimate)22 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
Use the freshest eggs for the neatest poached shape. Food safety: poach until the whites are fully set. Allergens: contains egg, milk (butter) and wheat (muffin). Substitute: use toasted bread or naan instead of muffins, or use ghee instead of butter. Nutrition figures are estimates only.