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Indian Style Eggs Benedict and Buttery Naans

Indian Style Eggs Benedict and Buttery Naans

Eggs Not Included | Serves 2

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Do brunch with a decadent difference with our Indian Style Eggs Benedict. We’ve taken the traditional recipe and given it a twist, packing it full of Indian inspired flavours like fragrant turmeric, nigella seeds and tangy ginger. Enjoy buttery naans topped with salty bacon, mango chutney, fried or poached eggs (you’ll need to bring your own) and a rich hollandaise sauce this is a brunch dish you’ll be counting down to try.

Allergens:EggMilkMustardCereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Baby Plum Tomatoes

½ piece


1 unit(s)


1 pot(s)

Nigella Seeds

1 bunch(es)


1 sachet

Hollandaise Sauce

(ContainsEgg, Milk, Mustard)

1 pot(s)

Ground Turmeric

6 unit(s)

Streaky Bacon

1 sachet

Mango Chutney

4 unit(s)

Garlic and Coriander Naan

(ContainsMilk, Cereals containing gluten, Soya)

Not included in your delivery

4 unit(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4644 kJ
Energy (kcal)1110 kcal
Fat43.0 g
of which saturates13.0 g
Carbohydrate67 g
of which sugars19.0 g
Protein34 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Halve the tomatoes. Peel and grate the ginger, peel and grate the garlic (or use a garlic press). Pop the ginger, garlic, oil (see ingredients for amount) and half the nigella seeds in a baking tray. Season with salt and pepper, then add the tomatoes and toss to coat them in the mixture, set aside.


Roughly chop the coriander (stalks and all). Pop the hollandaise sauce in a small saucepan, add the turmeric and set aside - you'll heat it through later.


Heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay in the bacon rashers and cook them until golden, 2-3 mins each side. Remove the pan from the heat and add the mango chutney, turn the bacon to coat it. Meanwhile, pop the tomatoes into your oven and cook until softened, 10-12 mins.


While the tomatoes cook, heat a drizzle of oil in another large frying pan on medium high heat. Once the oil is nice and hot, crack in each egg (see ingredients for amount you need) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.


Pop the naans in the oven to warm through, 2-3mins. Meanwhile, reheat the bacon and heat the turmeric hollandaise on medium heat stirring constantly for 1-2 mins. Stir in half of the coriander into the tomatoes.


Serve an egg on top of each naan. Drizzle over the turmeric hollandaise and sprinkle with nigella seeds and the remaining coriander. Serve with the bacon and gingery garlicky tomatoes alongside. Enjoy!