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Middle Eastern Eggs Benedict

Middle Eastern Eggs Benedict – - Recipe

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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Ingredients per serving

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Prepare the Hollandaise Sauce

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

Preparation

  1. Prepare the Hollandaise Sauce

    • Mix the sumac in the prepared Hollandaise Sauce.

  2. Prepare the Noodles

    • Blend kataifi noodles with butter, season with salt and Baharat. Put in oven until brown.

  3. 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.
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