Mediterranean Lamb Kofta Eggs Benedict | Gourmet Brunch Recipe

Описание: Mediterranean meets brunch with this incredible twist on classic eggs Benedict. Juicy lamb kofta patties, perfectly poached eggs, and silky hollandaise sauce come together on warm, charred naan for the ultimate fusion breakfast.

In this video, I’ll show you how to:

Make flavorful lamb kofta from scratch

Poach eggs perfectly every time

Rescue a broken hollandaise sauce

Build a brunch plate worthy of a five-star café

If you love bold flavors and restaurant-quality food made at home, this recipe’s for you.

INGREDIENTS
Lamb Kofta Patties
• 1 lb ground lamb
• ½ large white onion, grated
• 8 garlic cloves, minced
• 1 Tbsp paprika
• 1 tsp cumin
• 1 tsp crushed coriander seeds (or ground coriander)
• ½ tsp cinnamon
• 1 Tbsp olive or avocado oil
• 2 Tbsp fresh parsley, finely chopped
• 1 Tbsp fresh mint, finely chopped
• Salt & pepper to taste
Poached Eggs
• 4 large eggs
• 2–3 Tbsp white wine vinegar (or distilled)
• Water, simmering at 180°F / 82°C
Hollandaise Sauce
• 4 egg yolks
• Juice of ½ lemon
• ½ cup melted butter (warm, not hot)
• 1 Tbsp Dijon mustard
• Pinch cayenne pepper
• Warm water or extra yolk (for rescue if thick)
• Salt to taste
For Assembly
• Naan bread (or pita, lightly charred)
• Crumbled goat cheese or feta
• Fresh parsley or mint for garnish
• Dash of cayenne or smoked paprika

RECIPE
1. Prepare the Kofta
• In a large bowl, mix lamb, grated onion, garlic, herbs, and spices.
• Form into four small patties.
• Heat oil in a skillet and sear 3–4 minutes per side until golden brown and cooked through.
• Keep warm in the oven while preparing eggs and sauce.

2. Poach the Eggs
• Heat water to 180–190°F (82–88°C)—a gentle simmer.
• Add vinegar. Crack eggs into a fine mesh strainer to remove loose whites for a cleaner poach.
• Create a vortex in the water and gently lower each egg in.
• Poach for 3–4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towel.

3. Make the Hollandaise
• In a heatproof bowl over gently simmering water, whisk egg yolks and lemon juice until frothy.
• Slowly drizzle in melted butter while whisking constantly.
• Add Dijon mustard, cayenne, and salt.
• If sauce thickens too much, whisk in warm water or lemon juice until smooth and glossy.

4. Assemble the Benedict
• Layer naan bread, lamb kofta patty, poached egg, and drizzle with hollandaise.
• Garnish with crumbled goat cheese, parsley, and a touch of cayenne.