Moroccan-style Eggs Benedict

Ingredients

While the original Eggs Benedict features a traditional hollandaise sauce, this Moroccan adaptation incorporates harissa, a fiery North African chili paste, into the hollandaise for an added kick. Additionally, the English muffins are replaced with toasted Moroccan flatbread, known as khobz, to add a touch of Moroccan authenticity 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 Moroccan flatbreads (khobz) or English muffins, split and toasted 2 Moroccan flatbreads (khobz) or English muffins, split and toasted
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the harissa hollandaise sauce: For the harissa hollandaise sauce:
• 3 large egg yolks 3 large egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon harissa paste 1/2 teaspoon harissa paste
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• Salt to taste Salt to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 17g)
• Carbohydrates: 20g (Sugars: 1g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
2. 2.
   In a small bowl, whisk together the egg yolks, lemon juice, and harissa paste for the hollandaise sauce. Set aside.
3. 3.
   In a separate saucepan, melt the butter over low heat. Keep warm.
4. 4.
   Heat olive oil in a skillet over medium heat. Add the ground cumin, paprika, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
5. 5.
   Crack one egg into a small bowl. Stir the simmering water in the saucepan to create a gentle whirlpool, then carefully slide the egg into the center of the whirlpool. Poach the egg for 3-4 minutes until the whites are set but the yolk is still runny. Remove the poached egg with a slotted spoon and transfer it to a plate. Repeat with the remaining eggs.
6. 6.
   While the eggs are poaching, whisk the egg yolk mixture continuously over low heat. Slowly drizzle in the melted butter, whisking constantly until the sauce thickens. Season with salt to taste.
7. 7.
   To assemble, place a toasted Moroccan flatbread or English muffin half on a plate. Top with a poached egg and drizzle with the harissa hollandaise sauce. Garnish with fresh cilantro leaves.
8. 8.
   Repeat with the remaining ingredients to make additional servings.

Treat your ingredients with care...

• Moroccan flatbreads (khobz) — If you can't find khobz, you can substitute it with any other flatbread or even a tortilla.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• To keep the poached eggs warm while preparing the hollandaise sauce, transfer them to a bowl of warm water.
• If you prefer a smoother hollandaise sauce, strain it through a fine-mesh sieve before serving.
• Serve with a side of Moroccan spiced potatoes or a fresh tomato and cucumber salad for a complete Moroccan breakfast experience.

Serving advice

Serve the Moroccan-style Eggs Benedict hot, garnished with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the Moroccan-style Eggs Benedict on a plate with the vibrant harissa hollandaise sauce drizzled over the poached eggs. Garnish with a sprinkle of ground paprika and a sprig of fresh cilantro for an appealing presentation.