Moroccan Eggs Benedict
A classic breakfast with an ethnic spin. This vegetarian dish features naan bread, sautéed peppers and onions, poached eggs and a perfectly spicy harissa hollandaise sauce.
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1 teaspoon lemon juice
2 teaspoons Harissa sauce
1/4 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter, divided
1/2 cup sliced onion
1 cup thinly sliced red and/or green bell peppers, cut in half
4 poached large Land O Lakes® Eggs
1 round Naan bread, cut into quarters, warmed in oven
How to make
Place all hollandaise ingredients except butter in blender. Blend well.
Reserve 1 teaspoon butter. Melt remaining butter until very hot and bubbling (about 200°F). With blender running, slowly stream hot, melted butter into blender until sauce comes together and is emulsified. Transfer to bowl and keep warm by placing bowl over pan of hot, but not boiling, water.
Melt reserved 1 teaspoon butter in 10-inch nonstick skillet over medium high heat. Add onions and peppers; sauté 5-7 minutes or until crisply tender.
Meanwhile, pour water into deep 10-inch skillet to 3 inches in depth. Bring to a gentle boil over medium heat. Break 1 egg into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs. Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
To serve, place 2 Naan wedges onto each serving plate. Top with half of onion and pepper mixture, two poached eggs and half of hollandaise sauce. Serve immediately.
Hollandaise can be kept warm in a pan of hot (not boiling) water.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
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