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Eggs Benedict

Popular English breakfast of English muffins topped with poached eggs and hollandaise sauce This is a Sanjeev Kapoor exclusive recipe.

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Eggs Benedict

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Main Ingredients Eggs, Refined flour
Cuisine American
Course Snacks and Starters
Prep Time 1-1.30 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Eggs Benedict

  • 4 Eggs
  • 200 grams Refined flour
  • 5 grams Yeast
  • 1 tablespoon Castor sugar
  • 1/2 cup Milk
  • 1 Egg white
  • for cooking Oil
  • For topping Hollandaise sauce
  • to taste Black peppercorns crushed
  • to sprinkle Paprika
  • to sprinkle Fresh parsley chopped

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 doubles in volume.
  3. Divide the dough into 4 equal portions and roll out into balls. Dust the balls with dry flour and pat into thick discs with your fingers.
  4. Heat some oil on a non-stick tawa. Place the discs on it and cook, turning sides, for 7-8 minutes or till evenly done on both sides.
  5. Heat sufficient water in a non-stick pan. Break eggs, one by one, into 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 parsley and serve immediately.
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