Middle Eastern Eggs Benedict

Name: Middle Eastern Eggs Benedict
Yield: 6
Ingredients: 475.0ml Knorr® Professional Sauce Hollandaise 6 x 1 L; 12.0g Sumac; 450.0g Kataifi noodles; 225.0g Butter, melted; 12.0g Salt; 6.0g Baharat seasoning; 24.0each Eggs, poached; 30.0g Parsley, chopped; 12.0g Nigella seeds

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.

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Prepare the Hollandaise Sauce

Knorr® Professional Sauce Hollandaise 6 x 1 L 475.0 ml
Knorr® Professional Sauce Hollandaise 6 x 1 L
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Sumac 12.0 g

Prepare the Noodles

Kataifi noodles 450.0 g
Butter, melted 225.0 g
Salt 12.0 g
Baharat seasoning 6.0 g

To Serve

Eggs, poached 24.0 each
Parsley, chopped 30.0 g
Nigella seeds 12.0 g

Side

Senior Living

Full Service Restaurants

Spring

Knorr® Professional

Summer

Winter

Limited Service Restaurants

Fall

Appetizer / Shareable

Vegetarian

Delivery / Takeaway

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Preparation

Prepare the Hollandaise Sauce
- Mix the sumac in the prepared Hollandaise Sauce.
Prepare the Noodles
- Blend kataifi noodles with butter, season with salt and Baharat. Put in oven until brown.
To Serve
- Place the browned kataifi on a plate with a poached egg on top. Cover with thesumac hollandaise and garnish with parsley and nigella seeds.