Eggs Benedict Taco Roti Paratha

Name: Eggs Benedict Taco Roti Paratha
Yield: 10
Ingredients: 5.0x Vine-ripened tomatoes, seeded and chopped; 3.0x Long red chillies, finely chopped; 1.0x Red onion, large, chopped; 0.0 ½ Coriander bunch, chopped; 1.0x Lime, juiced; 50.0ml Olive oil; 1.5kg Salmon fillets; 15.0g Ground cumin; 20.0x Eggs; 800.0ml KNORR Hollandaise Sauce Gluten Free 1L; 150.0g KNORR Patak's Mild Curry Paste 1.05kg; 20.0x Roti parathas; 0.0[_] Lemon wedges, to serve

Eggs Benedict Taco Roti Paratha – Recipe

Another fantastic twist to the nation’s favourite dish, an Indian inspired eggs benny. Using parathas rather than the traditional English muffin, this inspiring dish is fresh and zesty with a touch of heat. Add more KNORR Mild Curry Paste if desired.

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Raita

Vine-ripened tomatoes, seeded and chopped 5.0 x
Long red chillies, finely chopped 3.0 x
Red onion, large, chopped 1.0 x
½ Coriander bunch, chopped
Lime, juiced 1.0 x
Olive oil 50.0 ml

Salmon

Salmon fillets 1.5 kg
Ground cumin 15.0 g

Eggs

Eggs 20.0 x

Curry Hollandaise

To Serve

Roti parathas 20.0 x
Lemon wedges, to serve

Seafood

Eggs

Indian

Australian

Casual Dining

Cafe/Takeaway

Breakfast & Brunch

Tacos

Eggs Benedict

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Preparation

Raita
- Combine tomatoes, chillies, red onion, coriander, lime juice and oil. Season and set aside.
Salmon
- Dust salmon with cumin and season. Heat a lightly oiled grill plate over medium heat. Cook salmon for 3 minutes each side until slightly charred. Remove and keep warm.
Eggs
- Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
Curry Hollandaise
- Gently warm KNORR Hollandaise Sauce GF in a pan. Add KNORR Patak’s Mild Curry Paste and stir until the sauce is well-combined and warmed through. Cover and keep warm.
To Serve
- Cook paratha according to packet instructions.
- Flake salmon into large pieces. Place on top of parathas along with raita, eggs and curry hollandaise.
- Garnish with coriander sprigs and serve with lemon wedges.