Poached Eggs with Ghee Hollandaise And Indian Greens

Poached Eggs with Ghee Hollandaise And Indian Greens

Prep: 5 minutes

Cook: 30 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

Egg benedict with a twist – it is just as tasty


  • Eggs 2
  • Egg yolks 2
  • Ghee 4 tbsps
  • Fresh dill sprigs 2 to 3
  • Fresh amaranth leaves 8 to 10
  • Vinegar 1 tbsp
  • Salt to taste
  • Lemon juice 2½ tsps
  • Black peppercorns, crushed to taste
  • Kasundi mustard ¼ tsp
  • Medium onion, chopped 1
  • Garam masala powder for sprinkling
  • Micro greens for garnishing


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