Eggs Bollywood (A Recipe for Eggs Benedict, Indian-style)


So while I was researching creative twists on Eggs Benedict the other day, I was a little disappointed to find that no one had created an Eggs Benedict recipe with Indian flavors. I thought that naan would be a great substitute for an English muffin, and so I set about creating a tasty new twist on a classic dish. The dish can be as easy as opening a few packets and jars, but you can also feel free to create your own hollandaise, naan, and tikka masala from scratch.

Eggs Bollywood
(Eggs Benedict with Naan, Curried Spinach, and Tikka Masala Hollandaise)

Serves Two
You will need…

1 Large naan, cut into six pieces
2 Fresh Eggs (fresh eggs are often a little easier to poach than older eggs)
3/4 cup spinach, frozen
1 teaspoon curry powder (your choice)
2 tablespoons Tikka Masala Sauce

A NOTE BEFORE COOKING- Fill a large pot with about 3 inches of cool water, and bring to a boil. Also, preheat your oven to 250 degrees.

1. Pan-fry the naan in a little butter. Once golden brown on both sides, place on oven safe plates.

2. In the buttered pan, saute frozen spinach with curry powder over high heat until heated through and moisture content is minimal.

3. Place the spinach on the naan and place in the oven to keep warm.

4. Turn the water down from a rolling boil to a simmer, and gently slide the eggs into the hot water using a ramekin or small bowl. Cook for 2-4 minutes, depending on how runny you like your eggs.

5. Prepare hollandaise. Add the tikka masala sauce and whisk in thoroughly.

6. Remove eggs with slotted spoon and place them on top of your spinach and naan.

7. Smother the eggs, spinach, and naan with a generous serving of the masala hollandaise, and devour immediately.


One Response to “Eggs Bollywood (A Recipe for Eggs Benedict, Indian-style)”

  1. 1 Eggs Bollywood (A Recipe for Eggs Benedict, Indian-style) « Brave … | The Recipe Blog | Indian Sheff

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