Indo-style Eggs Benedict

Ingredients

While the original Eggs Benedict features a traditional hollandaise sauce, our Indo-style version incorporates curry into the hollandaise, adding a unique and aromatic twist. Additionally, we have replaced the traditional English muffin with a toasted naan bread, which complements the flavors of the dish perfectly. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of naan bread 4 slices of naan bread
• 200g (7 oz) cooked chicken or lamb, thinly sliced 200g (7 oz) cooked chicken or lamb, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the curry hollandaise sauce: For the curry hollandaise sauce:
• 3 egg yolks 3 egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon curry powder 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 150g (5.3 oz) unsalted butter, melted 150g (5.3 oz) unsalted butter, melted
• Salt to taste Salt to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 12g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the curry powder, turmeric powder, cayenne pepper, salt, and pepper. Set aside.
3. 3.
   Heat the vegetable oil in a skillet over medium heat. Add the cooked chicken or lamb and sprinkle with the spice mixture. Cook until heated through and well coated with the spices.
4. 4.
   In a saucepan, whisk together the egg yolks, lemon juice, curry powder, turmeric powder, and cayenne pepper for the hollandaise sauce. Place the saucepan over low heat and gradually whisk in the melted butter until the sauce thickens. Season with salt to taste.
5. 5.
   Toast the naan bread in the preheated oven for 5 minutes or until lightly crispy.
6. 6.
   Meanwhile, poach the eggs by bringing a large pot of water to a gentle simmer. Crack each egg into a separate small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Poach for 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.
   To assemble, place a slice of toasted naan bread on each plate. Top with the spiced chicken or lamb, followed by a poached egg. Drizzle the curry hollandaise sauce over the eggs and garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Naan bread — If you can't find naan bread, you can substitute it with pita bread or any other flatbread of your choice.
• Curry powder — Adjust the amount of curry powder according to your spice preference. You can also use a combination of different curry powders for a more complex flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley or mint for a different herbaceous flavor.

Tips & Tricks

• To make the poached eggs perfectly, use fresh eggs and crack them into separate bowls before gently sliding them into the simmering water.
• If you prefer a spicier hollandaise sauce, increase the amount of cayenne pepper or add a pinch of chili flakes.
• For a vegetarian version, you can replace the chicken or lamb with sautéed vegetables or tofu.

Serving advice

Serve the Indo-style Eggs Benedict hot, accompanied by a side of fresh salad or roasted potatoes. The combination of flavors and textures will make this dish a delightful breakfast or brunch option.

Presentation advice

Arrange the spiced chicken or lamb on top of the toasted naan bread, ensuring it is evenly distributed. Place the poached egg on top and drizzle the curry hollandaise sauce over it. Garnish with fresh cilantro leaves for a pop of color.