Eggs Benedict Roti Paratha

Name: Eggs Benedict Roti Paratha
Yield: 10
Ingredients: 5.0x Vine ripe tomatoes, seeded and finely chopped; 3.0x Red chillies, long, finely chopped; 1.0x Red onions, large, chopped; 0.0n/a Coriander, chopped ½ bunch; 1.0x Lime, juiced; 50.0ml Olive oil; 1.5kg Salmon fillets; 15.0g Ground cumin; 200.0ml White wine vinegar; 4.0l Water; 20.0x Eggs; 800.0ml KNORR Hollandaise Sauce Gluten Free 1L; 150.0g KNORR Patak's Mild Curry Paste 1.05kg; 20.0x Paratha; 0.0[_] Lemon wedges, to serve

Another fantastic twist to the nation’s favourite breakfast dish, an Indian-style eggs Benny. Using parathas rather than the traditional English muffin, this inspiring dish is fresh and zesty with a touch of heat. Add more KNORR Patak's Mild Curry Paste if preferred.

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What you need

Vine ripe tomatoes, seeded and finely chopped 5.0 x
Red chillies, long, finely chopped 3.0 x
Red onions, large, chopped 1.0 x
Coriander, chopped ½ bunch
Lime, juiced 1.0 x
Olive oil 50.0 ml
Salmon fillets 1.5 kg
Ground cumin 15.0 g
White wine vinegar 200.0 ml
Water 4.0 l
Eggs 20.0 x
KNORR Hollandaise Sauce Gluten Free 1L 800.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
KNORR Patak's Mild Curry Paste 1.05kg 150.0 g
KNORR Patak's Mild Curry Paste 1.05kg
Order Now

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Buy Now

Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Paratha 20.0 x
Lemon wedges, to serve

Seafood

Eggs

Indian

Casual Dining

Cafe/Takeaway

Tacos

Breakfast & Brunch

Eggs Benedict

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Raita
- Combine the tomatoes, chillies, onions, coriander, lime juice, and olive oil.
- Season and set aside.
Salmon
- Dust the salmon fillets with ground cumin.
- Heat a lightly oiled grill plate over medium heat.
- Cook the salmon for 3 minutes on each side until slightly charred.
- Remove from heat and keep warm.
Poached Eggs
- Add the white wine vinegar to a pan of simmering water, around 5 cm deep.
- Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop in the eggs.
- Poach eggs for around 3 minutes until just firm and yolks still runny.
- Remove the eggs using a spider or slotted spoon. Drain and keep warm.
Curry Hollandaise
- In a pan, gently warm up the KNORR Hollandaise Sauce.
- Stir through the KNORR Patak's Mild Curry Paste until well combined.
- Cover and keep warm.
Rotis
- Lightly fry the parathas in some vegetable oil until golden and slightly crispy around the edges. Drain.
To Assemble and Serve
- Flake the salmon into large pieces. Layer on top of the paratha along with the raita, poached eggs, and curry hollandaise.
- Garnish with coriander and serve folded like tacos, with lemon wedges on the side.