Moroccan Eggs Benedict

Thanks to a chickpea sale at a local Indian store, the bf made a ton of awesome hummus one day! It sounded good for breakfast one morning, along with some eggs benedict, so it inspired a "Moroccan" eggs benedict - a lot like a Moroccan breakfast we had in New York City (@Cafe Mogador). Needless to say, it was awesome :)

Serves 2.

  • 2 English muffins
  • 4 Eggs
  • 4 Bacon slices
  • Morrocan Hollandaise
    • Butter, 85g melted and hot
    • 2 egg yolks, room temperature
    • 2 tbsp lemon juice
    • Pepper
    • Smoked Paprika
    • Turmeric
    • Cumin
    • 1 tsp dijon mustard
  • Hummus (any flavor)
  • Olive Oil
  • Spices
    • Smoked Paprika
    • Dried Parsley
    • Cayenne (just a little)
    • Garlic Powder
    • Onion Powder
  1. Slow cook the bacon on medium/low until crispy. Set aside these strips of heart attack heaven.
  2. Place all hollandaise sauce ingredients in a bowl except for the butter and whisk together. Then slowly drizzle in the butter whilst whisking vigorously (I use an electric whisk). Make sure and keep the sauce warm until ready to serve (you can put the bowl in a bigger bowl with some very hot water).
  3. Slice the English muffins and then toast them in the left over bacon grease.
  4. While the muffins are toasting, poach the eggs.
  5. Layer bacon strips on the toasted english muffin slices. Add the poached egg and cover with "Moroccan" hollandaise. Add a heaping spoonful of hummus on the side and spoon a hole in the middle. Drizzle olive oil and spices in the hummus and enjoy!


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