Indian Style Eggs Benedict Brunch on Naan Bread
with Mango Chutney Bacon and Turmeric Hollandaise | Serves 2
Enjoy a special twist on a brunch classic! Instead of muffins, this Indian Style Eggs Benedict is served on naan bread, complete with mango chutney coated bacon and tomatoes roasted with garlic and coriander. Finish with a drizzle of turmeric hollandaise over the poached eggs, and you've made a brunch to remember.
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 war 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.
Ingredients
250 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
100 grams
Hollandaise Sauce
(Contains Milk, Egg, Mustard)
1 sachet(s)
Ground Turmeric
6 rasher(s)
British Streaky Bacon
40 grams
Mango Chutney
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
2 tbsp
Olive Oil
4 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the baby plum tomatoes.
c) Peel and grate the garlic (or use a garlic press).
d) Add the tomatoes to a baking tray, then add the garlic and olive oil (see pantry for amount). Season with salt and pepper and toss to coat well. Set aside for later.
a) Roughly chop the coriander (stalks and all).
b) Pop the hollandaise sauce into a small saucepan, stir in the turmeric, then set aside to heat through later.
c) Once the oven is hot, pop the tomato baking tray onto the middle shelf until softened, 10-12 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Remove the pan from the heat, then add the mango chutney and turn to evenly coat the bacon.
a) While the bacon fries, heat a drizzle of oil in another large frying pan on medium-high heat.
b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) In the meantime, pop the turmeric hollandaise pan on medium heat and warm through, stirring constantly, 1-2 mins.
c) Stir half the coriander through the roasted tomatoes. Reheat the bacon if needed.
a) When everything's ready, transfer the naans to your plates.
b) Top each naan with a couple of fried eggs, spoon over the turmeric hollandaise and sprinkle with the remaining coriander.
c) Serve with the mango chutney bacon and garlic tomatoes alongside.
Enjoy!
