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.
Spoon over a little of the flavourful olive oil from the jar for an extra layer of richness and Mediterranean character.
YOU’LL NEED
- 2 Goan Pão,
- halved Butter
- 4 tbsp GOAJARS Moroccan Aubergine
- 2 fresh eggs 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 or ramekin. 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. BLENDER HOLLANDAISE
Smooth, buttery and ready in minutes. This foolproof blender method makes the perfect hollandaise every time.
Makes enough for 2–4 servings.
You’ll Need 1 egg yolk 100g butter, melted and warm (not boiling) ½ tsp Dijon mustard 1 tsp apple cider vinegar A pinch of salt Let’s Make It Place the egg yolk, Dijon mustard, apple cider vinegar and salt into a small blender cup or food processor. Blend for a few seconds until smooth. With the blender running, slowly pour the warm melted butter through the opening in the lid in a thin, steady stream. The sauce will gradually thicken into a smooth, creamy hollandaise. If the sauce becomes too thick, blend in a teaspoon of cold water at a time until it reaches a silky consistency. Serve immediately over your GOAJARS Aubergine Benedict. The butter should be warm, not boiling, so it emulsifies beautifully without scrambling the egg. Blend continuously while adding the butter slowly for a perfectly smooth sauce every time.
