Indian Style Eggs Benedict and Buttery Naans
With Mango Chutney Glazed Bacon and Gingery Veg
We love a good Eggs Benedict & Naans With Bacon &Veg and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
15
Cider Vinegar
(Contains: Sulphites)
250
Baby Plum Tomatoes
40
Mango Chutney
6
British Streaky Bacon
3.96
Eggs
1
Garlic Clove
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
100
Hollandaise Sauce
(Contains: Milk, Egg, Mustard)
30
Unsalted Butter
1
Nigella Seeds
1
Ground Turmeric
½
Ginger
125
Baby Spinach
Not included in your delivery
2
Olive Oil
Utensils
Instructions
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 bowl. Season with salt and pepper, then add the tomatoes and toss to coat them in the mixture. Pop them on a medium baking tray and set aside.
Pop the naan breads on a baking tray in a single layer. Chop the butter into small pieces and divide it between the tops of the naan breads. Set aside. 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. Add the mango chutney to the pan and turn the bacon to coat it, then remove from the heat. Meanwhile, pop the tomatoes into your oven and cook until softened, 10-12 mins.
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 (2 per person) 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. Alternatively, if you want to try out poaching an egg, See instructions in the next step.
Bring a large saucepan of water to the boil. Once your water is boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the center of the whirlpool and turn the heat down to a simmer. Cook until the white is completely cooked and firm, 3-4 minutes. Tip: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 minute. When cooked, use a slotted spoon to carefully remove each egg and place on a paper towel covered plate to drain.
Once the tomatoes are cooked, remove from the oven and pop the spinach on top of them . Season with salt and pepper. Pop them back into your oven to cook until the spinach has wilted and is slightly crispy,3-4 mins. At the same time, pop the naans in the oven to warm through and melt the butter, 3-4 mins. Meanwhile, reheat the bacon and heat the turmeric hollandaise on medium heat stirring constantly for 1-2 mins. Serve an egg on top of each buttery naan. Drizzle over the turmeric hollandaise and sprinkle with nigella seeds. Serve with the bacon and gingery garlicky veg alongside. Enjoy!
