An easy version of Egg Benedict with a desi twist, featuring a homemade Hollandaise sauce and sausage.
Ingredients
Hollandaise Sauce
- 2pieceegg yolks
- 2tbsplemon juice
- 1/2tbspwater
- 1drop Worcestershire sauce
- 1pinchground white pepper
- 1/2cupbutter, melted
- 1tsphot water
- 1pinchsalt
Eggs Benedict
- 1/2tspdistilled white vinegar
- 4pieceeggs
- 4piecesmall sausages, cut to pieces
- 4piecebread slices
- 1tbspbutter, softened
Nutrition (per serving)
Calories
328.5kcal (16.43%)
Protein
13.5g (27%)
Carbs
20.5g (7.45%)
Sugars
1.0g (2%)
Healthy Fat
10.1g
Unhealthy Fat
12.5g
% Daily Value based on a 2000 calorie diet
How to make Halal Egg Benedict with Desi Touch
Hollandaise Sauce
Fill a pan with one cup of water and let it simmer.
Place a smaller pan above the first one.
Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the smaller pan.
Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly.
If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.
Continue whisking until all of the butter is incorporated.
Whisk in salt, then remove from heat and place a lid on the pan to keep the sauce warm.
Eggs Benedict
Fill a large saucepan with 2 to 3 inches of water and bring to a boil.
Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
Crack an egg into a small bowl then gently slip the egg into simmering water, holding the bowl just above the surface of the water.
Repeat with the remaining eggs.
Cook eggs until whites are firm and yolks have thickened but are not hard, about 2½ to 3 minutes.
Remove eggs from water with a slotted spoon and dab on a kitchen towel to remove excess water.
Meanwhile, heat sliced sausages either in the oven or pan.
Toast the bread slices.
Spread toasted bread with softened butter and top each one with sliced sausages, followed by one poached egg and drizzle with Hollandaise sauce.
Sprinkle with chopped coriander leaves and serve immediately.
Nutrition (per serving)
Nutrition (per serving)
Calories
328.5kcal (16.43%)
Protein
13.5g (27%)
Carbs
20.5g (7.45%)
Sugars
1.0g (2%)
Healthy Fat
10.1g
Unhealthy Fat
12.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If the Hollandaise sauce gets too thick, add a little hot water to adjust the consistency.
Use fresh eggs for better poaching results.
FAQS
How do I make a halal version of Egg Benedict with a desi twist?
To make a halal Egg Benedict with a desi twist, you can use halal sausages and prepare a homemade Hollandaise sauce using egg yolks, lemon juice, and melted butter. The recipe includes poached eggs served on toasted bread with the sausages and drizzled with the Hollandaise sauce, topped with chopped coriander for an added flavor.
What are some dietary substitutions for the ingredients in Halal Egg Benedict?
If you're looking for dietary substitutions, you can replace the butter in the Hollandaise sauce with a plant-based alternative like vegan butter or olive oil. For a lighter version, consider using egg whites instead of whole eggs, or you can use tofu as a substitute for the eggs to make it vegan-friendly.
How should I store leftover Halal Egg Benedict?
To store leftover Halal Egg Benedict, keep the components separate. Store the poached eggs in an airtight container in the refrigerator for up to 2 days. The Hollandaise sauce can also be refrigerated but should be consumed within 24 hours. Reheat the sauce gently before serving. Toasted bread and sausages can be stored in the fridge and reheated as needed.
What can I pair with Halal Egg Benedict for a complete meal?
Halal Egg Benedict pairs wonderfully with a fresh salad, such as a cucumber and tomato salad, or you can serve it with roasted vegetables for a hearty meal. For a brunch setting, consider adding fresh fruit or a smoothie to complement the dish.
What is the best method for poaching eggs for Egg Benedict?
The best method for poaching eggs for Egg Benedict is to bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slip it into the simmering water. Cook for about 2½ to 3 minutes until the whites are firm but the yolks remain runny. Use a slotted spoon to remove the eggs and dab them on a kitchen towel to remove excess water before serving.
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North Terrace, Adelaide, South Australia, 5000
Australia