[Menu]
I AM VEGETARIAN

Poached Eggs With Ghee Hollandaise And Indian Greens

ingredients

    2 eggs
    4tbsps ghee
    2 eggsyolks
    2-3 fresh dill sprigs
    8-10 fresh amaranth leaves
    1 tbsp vinegar
    Salt to taste
    2½ tsps lemon juice
    Crushed black peppercorns to taste
    ¼ tspkasundi mustard
    1 medium onion, chopped
    Garam masala powder for sprinkling
    Microgreens for garnishing

preparation method

1. Heat sufficient water in a non-stick pan. Add vinegar.
2. Break eggs in a bowl and gently slide them inthe water. Simmer for 2 minutes and carefully transfer them into a bowl of ice water. Set aside.
3. To make the hollandaise,take theegg yolks in a double boiler. Add salt, 1½ tspslemon juice and crushed peppercorns and whisk continuously. Add kasundi mustard and whisk again.
4. Warm 2 tbsps ghee in a non-stick pan. Add warm ghee, little by little, to the eggs and whisk continuously. Add 1tbspwarm water and whisk till the mixture thickens.
5. Heat remaining ghee in another non-stick pan. Add onions and saute well.
6. Roughly chop dill sprigs and add to the pan alongwith amaranth leaves and sauté for 2 minutes. Add salt and remaining lemon juice. Mix well, switch off heat and transfer on a serving plate.
7. Reheat the poached eggs by simmering in a pot of boiled water for a few seconds.
8. Gently place them over the sautéed greens. Top with the hollandaise, sprinkle garam masala powder, garnish with microgreens and serve immediately.

Serving Suggestions

    Serve 2
Loading Facebook Comments ...

Comments are closed


Popular Video

Polls

What is most loved sweet dish that you serve to your guests during Diwali?

View Results

Loading ... Loading ...
FoodFood on DTH

Tips

14