Eggs Benedict | Sanjeev Kapoor Khazana

Popular english breakfast of english muffins topped with poached eggs and hollandaise sauce.

EGGS BENEDICT

Ingredients

4 eggs
200 grams refined flour (maida)
5 grams yeast
1 tablespoon castor sugar
½ cup milk
1 egg white
Oil for cooking
Hollandaise sauce for topping
Crushed black peppercorns to taste
Paprika for sprinkling
Chopped fresh parsley for sprinkling

Method

1. To make English muffins, put yeast in a bowl. Add sugar and milk and mix well.
2. Add flour and mix. Add egg white, mix and knead into a soft dough. Set aside till the dough turns double its size.
3. Divide the dough into equal portions and roll out into thick discs.
4. Heat some oil on a non-stick tawa. Place the discs on it and cook for 7-8 minutes on both sides.
5. Heat sufficient water in a non-stick pan. Break eggs, one by one, in it and let them poach. Drain on an absorbent paper.
6. Place the English muffins on a serving platter. Place a poached egg on each and top with a spoonful of hollandaise sauce. Sprinkle crushed peppercorns, paprika and chopped parsley and serve.

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Cuisine - American

Course - starter

Dish - starter