Bosnian-Style Eggs Benedict

Ingredients

While the original Eggs Benedict features English muffins, Canadian bacon, and hollandaise sauce, our Bosnian-style adaptation incorporates Bosnian bread, sujuk (spicy sausage), and a tangy yogurt-based sauce. These changes infuse the dish with Bosnian flavors and give it a distinct twist that celebrates the culinary heritage of Bosnia. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 Bosnian bread slices 4 Bosnian bread slices
• 4 eggs 4 eggs
• 4 slices of sujuk (spicy Bosnian sausage) 4 slices of sujuk (spicy Bosnian sausage)
• 1 cup plain yogurt 1 cup plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (6g saturated)
• Carbohydrates: 25g (3g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the Bosnian bread slices on a baking sheet and toast them in the oven until golden brown.
3. 3.
   In a medium-sized saucepan, bring water to a gentle simmer. Add a splash of vinegar to the water.
4. 4.
   Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs.
5. 5.
   Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove them from the water using a slotted spoon and set aside.
6. 6.
   In a separate pan, fry the sujuk slices until they are cooked through and slightly crispy.
7. 7.
   In a bowl, combine the plain yogurt, lemon juice, chopped dill, salt, and pepper. Mix well to make the yogurt sauce.
8. 8.
   To assemble, place a toasted Bosnian bread slice on a plate. Top it with a slice of sujuk, followed by a poached egg. Drizzle the yogurt sauce over the eggs.
9. 9.
   Repeat the process for the remaining servings.
10. 10.
    Garnish with additional dill, if desired.

Treat your ingredients with care...

• Bosnian bread — Make sure to use a dense and crusty Bosnian bread, such as somun or lepinja, to provide a sturdy base for the dish.
• Sujuk — If sujuk is not available, you can substitute it with any other spicy sausage of your choice.
• Yogurt — Opt for thick and creamy plain yogurt to achieve the desired consistency for the sauce.

Tips & Tricks

• To ensure perfectly poached eggs, use fresh eggs and gently slide them into the simmering water.
• If you prefer a spicier version, add a pinch of paprika or chili flakes to the yogurt sauce.
• For a vegetarian option, replace the sujuk with grilled vegetables or sautéed mushrooms.
• Experiment with different herbs and spices in the yogurt sauce, such as mint or parsley, to add your own twist to the dish.
• Serve the Bosnian-style Eggs Benedict with a side of fresh salad or roasted potatoes for a complete meal.

Serving advice

Serve the Bosnian-Style Eggs Benedict hot, allowing the runny yolk to mix with the yogurt sauce and create a creamy and flavorful combination. Garnish with fresh dill for an extra touch of freshness.

Presentation advice

Arrange the Bosnian-Style Eggs Benedict on a plate, with the golden Bosnian bread as the base, topped with the sujuk, poached egg, and drizzled with the yogurt sauce. Sprinkle some chopped dill on top for a pop of color. The vibrant and appetizing presentation will surely impress your guests.