India x USA
Masala eggs Benedict, curry leaf hollandaise
The hollandaise had a tadka. Nobody at brunch has recovered.
40 minTime
22 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original584kcalsame
22 gproteinsame
3 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Melt the butter in a small pan on medium heat. Add the mustard seeds and curry leaves and let them crackle for 30 seconds. Stir in the turmeric and take it off the heat. Lift out the leaves for garnish.
- 2Whisk the yolks, lemon juice and 1 tbsp water in a bowl over a pan of barely simmering water for 2 to 3 minutes. Drizzle in the warm curry leaf butter, whisking all the time. Season with salt.
- 3Heat the oil in a pan on medium heat. Add the cumin, garlic and green chilli for 1 minute, then the spinach and a pinch of salt. Toss for 2 minutes.
- 4Bring a wide pan of water with the vinegar to a gentle simmer. Crack in the eggs one at a time and poach for 3 minutes. Lift out with a slotted spoon.
- 5Toast the muffins cut side down in a dry pan on medium heat for 2 minutes. Top each half with spinach, an egg and a spoon of hollandaise.
- 6Dust with the kashmiri chilli and scatter the fried curry leaves.
Serve it like this
Set two muffin halves slightly apart on a warm plate, spinach and egg on each, hollandaise spooned so it drips down. Finish with chilli dust and three fried curry leaves.
