Middle Eastern Eggs Benedict

Name: Middle Eastern Eggs Benedict
Yield: 6
Ingredients: 2.0cups, prepared Knorr® Professional Liquid Hollandaise Sauce 34.32oz. 6 pack; 1.0Tbsp Sumac; 1.0lb Kataifi noodles; 0.5lb Butter, melted; 2.0tsp Salt; 2.0tsp Baharat seasoning; 24.0each Eggs, poached; 0.5cup Parsley, chopped; 2.0Tbsp Nigella seeds

With Israel as a tourist destination for many around the world, we often see classic dishes such as eggs benedict, with a Middle Eastern twist. This version features Baharat seasoning and phyllo crisps in place of the traditional English muffin

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Prepare the Dish

Knorr® Professional Liquid Hollandaise Sauce 34.32oz. 6 pack 2.0 cups, prepared
Knorr® Professional Liquid Hollandaise Sauce 34.32oz. 6 pack
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Sumac 1.0 Tbsp
Kataifi noodles 1.0 lb
Butter, melted 0.5 lb
Salt 2.0 tsp
Baharat seasoning 2.0 tsp

To Serve

Eggs, poached 24.0 each
Parsley, chopped 0.5 cup
Nigella seeds 2.0 Tbsp

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Vegetarian

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Preparation

Prepare the Dish
- Mix in sumac in the prepared Knorr® Professional Hollandaise Sauce.
- Blend kataifi noodles with butter, season with salt and Baharat. Put in the oven until brown.
To Serve
- Place the browned kataifi on a plate with a poached egg on top. Cover with the sumac Hollandaise and garnish with parsley and nigella seeds.