Brazilian-style Eggs Benedict

Ingredients

While the original American Eggs Benedict features English muffins, Canadian bacon, and traditional hollandaise sauce, our Brazilian adaptation incorporates elements of Brazilian cuisine. We substitute the English muffins with toasted cassava bread, replace the Canadian bacon with grilled plantains, and infuse the hollandaise sauce with tangy passion fruit juice. These changes add a unique tropical flair to the dish. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 2 ripe plantains 2 ripe plantains
• 4 slices of cassava bread 4 slices of cassava bread
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish
• For the hollandaise sauce: For the hollandaise sauce:
• 3 large egg yolks 3 large egg yolks
• 1/4 cup passion fruit juice 1/4 cup passion fruit juice
• 1/2 cup unsalted butter, melted 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and cayenne pepper to taste Salt and cayenne pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 42g (18g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Peel the plantains and slice them lengthwise into thin strips.
3. 3.
   Heat the olive oil in a skillet over medium heat. Add the plantain slices and cook until golden brown on both sides. Remove from heat and set aside.
4. 4.
   Toast the cassava bread slices in the oven until crispy.
5. 5.
   Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
6. 6.
   Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one at a time, into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
7. 7.
   In a blender or food processor, combine the egg yolks, passion fruit juice, lemon juice, salt, and cayenne pepper. Blend until well combined.
8. 8.
   While the blender is running, slowly pour in the melted butter in a steady stream until the sauce thickens.
9. 9.
   Place the toasted cassava bread slices on serving plates. Top each slice with grilled plantains and a poached egg.
10. 10.
    Drizzle the passion fruit hollandaise sauce over the eggs.
11. 11.
    Garnish with fresh cilantro leaves and season with salt and pepper to taste.

Treat your ingredients with care...

• Cassava bread — Make sure to toast the cassava bread slices until they are crispy to provide a sturdy base for the Eggs Benedict.
• Passion fruit juice — Use fresh passion fruit juice for the best flavor. Strain the juice to remove any seeds before adding it to the hollandaise sauce.

Tips & Tricks

• If you can't find cassava bread, you can substitute it with gluten-free bread or cornbread.
• For a spicier kick, add a pinch of chili powder or hot sauce to the hollandaise sauce.
• Serve the Eggs Benedict with a side of fresh tropical fruit salad for a complete Brazilian breakfast experience.
• If you prefer a sweeter version, drizzle some honey over the grilled plantains before assembling the dish.
• To save time, you can make the hollandaise sauce in advance and reheat it gently before serving.

Serving advice

Serve the Brazilian-style Eggs Benedict hot and fresh. The combination of the runny poached eggs, tangy passion fruit hollandaise sauce, and crispy cassava bread will delight your taste buds. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the Eggs Benedict on a plate with the cassava bread as the base, topped with the grilled plantains and poached eggs. Drizzle the passion fruit hollandaise sauce over the eggs, allowing it to cascade down the sides. Garnish with fresh cilantro leaves for an attractive presentation.