Middle Eastern Eggs Benedict
With Israel as a tourist destination for many around the world, we often see classic dishes such as eggs benedict, with a Middle Eastern twist. This version features Baharat seasoning and phyllo crisps in place of the traditional English muffin.
Appetizer/Shareable
Ingredients per serving
Prepare the Hollandaise Sauce
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Sumac 12.0 g
Prepare the Noodles
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Kataifi noodles 450.0 g
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Butter, melted 225.0 g
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Salt 12.0 g
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Baharat seasoning 6.0 g
To Serve
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Eggs, poached 24.0 each
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Parsley, chopped 30.0 g
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Nigella seeds 12.0 g
Preparation
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Prepare the Hollandaise Sauce
- Mix the sumac in the prepared Hollandaise Sauce.
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Prepare the Noodles
- Blend kataifi noodles with butter, season with salt and Baharat. Put in oven until brown.
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To Serve
- Place the browned kataifi on a plate with a poached egg on top. Cover with the sumac hollandaise and garnish with parsley and nigella seeds.
