Moroccan Eggs Benedict
Moroccan Eggs Benedict

Moroccan Eggs Benedict

A classic breakfast with an ethnic spin. This vegetarian dish features naan bread, sauteed peppers and onions, poached eggs, and a perfectly spicy harissa hollandaise sauce. 

2
servings
15 min
PREP TIME
25 min
TOTAL TIME

Ingredients

Hollandaise Sauce

2 large Land O Lakes® Eggs (yolks only)

1 teaspoon lemon juice

2 teaspoons Harissa sauce

1/4 teaspoon salt

Half Stick (1/4 cup) Land O Lakes® Butter divided

 

Veggies

1/2 cup sliced onion

1 cup thinly sliced red and/or green bell peppers, cut in half

Eggs

4 poached large Land O Lakes® Eggs

Naan Bread

1 round Naan bread, cut into quarters, warmed in oven

How to make

  1. STEP 1

    Place all hollandaise ingredients except butter in blender. Blend well.

  2. STEP 2

    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. 

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Nutrition

570Calories
40Fat (mg)
615Cholesterol (mg)
1020Sodium (mg)
33Carbohydrates (g)
1Dietary Fiber
21Protein (g)

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