Poached Eggs with Ghee Hollandaise And Indian Greens

About Poached Eggs with Ghee Hollandaise And Indian Greens

Ingredients

• Eggs 2
• Egg yolks 2
• Ghee 4 tbsps
• Fresh dill sprigs 2 to 3
• Fresh amaranth leaves 8 to 10
• Vinegar 1 tbsp
• Salt to taste
• Lemon juice 2½ tsps
• Black peppercorns, crushed to taste
• Kasundi mustard ¼ tsp
• Medium onion, chopped 1
• Garam masala powder for sprinkling
• Micro greens for garnishing

How to Make Poached Eggs with Ghee Hollandaise And Indian Greens (Stepwise Photos)

Method

1. Heat sufficient water in a non-stick pan. Add vinegar.
2. Break eggs in a bowl and gently slide them in the water. Simmer for 2 minutes and carefully transfer them into a bowl of ice water. Set aside.
3. To make the hollandaise, take the egg yolks in a double boiler. Add salt, 1½ tsps lemon juice and crushed peppercorns and whisk continuously. Add kasundi mustard and whisk again.
4. Warm 2 tbsps ghee in a non-stick pan. Add warm ghee, little by little, to the egg yolks and whisk continuously. Add 1 tbsp warm water and whisk till the mixture thickens.
5. Heat remaining ghee in another non-stick pan. Add onions and saute well.
6. Roughly chop dill sprigs and amaranth leaves and add to the pan and saute for 2 minutes. Add salt and remaining lemon juice. Mix well, switch off heat and transfer onto a serving plate.
7. Reheat the poached eggs by simmering in a pot of boiling water for a few seconds.
8. Gently place them over the sautéed greens. Top with the hollandaise, sprinkle garam masala powder, garnish with micro greens and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps