Halal Eggs Benedict

Halal Eggs Benedict is a delightful twist on the classic brunch dish, featuring perfectly poached eggs and a creamy tahini hollandaise sauce served on toasted English muffins. This dish is not only indulgent but also packed with flavors that celebrate Halal ingredients.

Ingredients

• Eggs - 4 large
• English muffins - 2, halved
• Tahini - 60 ml
• Lemon juice - 30 ml
• Garlic - 1 clove, minced
• Water - 60 ml
• Olive oil - 30 ml
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Start by toasting the English muffin halves until golden brown.
2. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Gradually add olive oil while whisking until the sauce is creamy. Season with salt and pepper to taste.
3. In a saucepan, bring water to a gentle simmer and add a pinch of salt. Crack the eggs into separate small bowls.
4. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the water one at a time. Poach the eggs for 3-4 minutes for soft yolks.
5. Remove the poached eggs with a slotted spoon and let them drain on a paper towel.
6. To assemble, place one toasted muffin half on each plate, top with a poached egg, and drizzle with the tahini hollandaise sauce.
7. Garnish with fresh parsley and serve immediately.

Nutrition

• Calories: 450
• Protein: 17 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 26 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in healthy fats from tahini and olive oil, promoting heart health.

Tags