BRUNCH • SERVES 2 • PREP 15 MIN
GOAJARS’ take on the classic Eggs Benedict, where Goan Pão meets the Mediterranean pantry. Crispy butter-toasted Pão, Moroccan Aubergine, perfectly poached eggs and silky hollandaise come together in a brunch that feels special.
YOU’LL NEED
- 2 Goan Pão, halved and buttered
- 4 tbsp GOAJARS Moroccan Aubergine
- 2 fresh eggs or poached eggs prepered ahead (see chef’s tip)
- Hollandaise sauce
- Black pepper and chopped spring onions, to garnish
METHOD
1. Butter the cut side of each Goan Pão and toast in a hot pan until golden with crisp edges.
2. Generously spread GOAJARS Moroccan Aubergine over the Pão, spooning over a little of the flavourful olive oil from the jar.
3. Top each Pão with a perfectly poached egg.
4. Generously spoon over the hollandaise sauce.
5. Finish with black pepper and chopped spring onions.
6. Serve immediately while warm.
3 TIPS FROM THE CHEF
1. HOW TO POACH THE PERFECT EGG
- Bring a saucepan of water to a gentle simmer. The water should be just below a full boil, with small bubbles beginning to appear.
- Add about 100 ml of white vinegar and allow the water to return to a gentle simmer.
- Crack each egg into a small bowl. Gently slide the eggs into the water, one at a time.
- Cook for 2–3 minutes, or until the whites are set and the yolks remain beautifully runny.
- Using a slotted spoon, carefully lift the eggs from the water and rest them on a paper towel to absorb any excess water.
2. PREPARING AHEAD
If you’re serving later, transfer the poached eggs to a bowl of iced water to stop the cooking. Just before serving, dip them back into hot, not boiling, water for about 10 seconds to warm through. Lift each egg with a slotted spoon and gently pat the bottom dry with a paper towel before placing it over the GOAJARS Moroccan Aubergine. This keeps the toast crisp and prevents excess water from watering the dish.
3. QUICK BLENDER HOLLANDAISE (2–4 servings)
Smooth, buttery and ready in minutes. This foolproof blender method makes the perfect hollandaise every time.
YOU’LL NEED
- 1 egg yolk
- 100g butter melted and warm
- ½ tsp Dijon mustard
- 1 tsp apple cider vinegar
- Pinch of salt
LET’S MAKE IT
Blend egg yolk .Dijon, vinegar and salt for a few seconds. With the blender running, slowly pour in the warm butter in a thin, steady stream until thick and creamy. If too thick, blend in cold water, 1 tsp at a time, until silky. The butter should be warm, not boiling, so it emulsifies beautifully without scrambling the egg. Serve immediately over your GOAJARS Aubergine Benedict.
