Benedict with yogurt and hot butter
1 serving
150 minutes
Benedict with yogurt and spicy oil is an original take on the classic American breakfast, where traditional hollandaise sauce is replaced with Greek yogurt and a zesty olive dressing. This dish combines the tenderness of poached eggs with the crunchy texture of grain toast, complemented by a refreshing cucumber and suluguni salad. Pickled beet adds a subtle tang, while cayenne pepper and smoked paprika provide a spicy depth of flavor. The recipe's origins stem from a desire for a lighter and modern interpretation of the famous Eggs Benedict, making it versatile for both breakfast and light dinner. This culinary masterpiece pleasantly surprises with its balance of textures and rich flavor profile.
1
Bake the beetroot in foil with olive oil at 180 degrees for one and a half hours, then marinate with cream balsamic. Toast the grain bread in a pan.
- Beetroot: 15 g
- Olive oil: 15 ml
- Balsamic glaze (crema): 10 g
- Toast: 1 piece
2
To make poached eggs, create a whirlpool in boiling water with a whisk and gently crack in two eggs, cooking for 3-4 minutes.
- Chicken egg: 2 pieces
3
Grate cucumber with suluguni cheese and mix with sour cream.
- Cucumbers: 30 g
- Suluguni cheese: 60 g
- Sour cream: 10 g
4
Place a salad of cucumber and cheese, diced pickled beetroot, 2 poached eggs on a plate, and drizzle with spicy oil and Greek yogurt.
- Cucumbers: 30 g
- Suluguni cheese: 60 g
- Pickled beetroot: 15 g
- Chicken egg: 2 pieces
- Cayenne pepper: 7 g
- Greek yoghurt: 70 g