Almost Egg Benedict

About Almost Egg Benedict

Ingredients

• Brown bread 4 slices
• Eggs 4
• Fresh parsley 4 sprigs
• Hollandaise sauce
• Egg yolks 4
• Unsalted butter ½ cup
• Red chilli powder 1 pinch
• Salt to taste

How to Make Almost Egg Benedict (Stepwise Photos)

Method

1. Heat some water in a deep non-stick pan. Keep a bowl over it. When water in the pan begins to boil, put the egg yolks in the bowl and keep stirring with a spatula.
2. Add 1 tbsp butter at a time, and keep stirring till it the mixture is well blended.
3. Add salt and red chilli powder and mix well.
4. Keep a round cookie cutter on each bread slices and cut out roundels. Toast these roundels in a toaster. Arrange the toasts on a serving platter.
5. Heat some water in a tempering pan, when the water comes to a boil, break an egg and carefully lower it into the boiling water. Carefully lift the white portion of the egg with a fork and put it over the yolk till it is completely covered. Cook over medium heat till the egg is done.
6. Drain the water carefully, and gently slide the egg over a toast.
7. Cook the remaining eggs in the same way and put them over the remaining toast.
8. Cook the remaining eggs in the same way and put them over the remaining toast.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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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