Guest Chef Himanshu Taneja
Indigenous Eggs Benedict Recipe

Melt 125g butter in a saucepan and skim any white solids from the surface, strain through a fine mesh strainer or a muslin cloth, keep the butter warm.

In a heat proof bowl add 2 egg yolks, ½ tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water. Quick tip: ensure the boiling water isn’t in contact directly with the bowl.

Whisk for a few mins, before putting the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. Quick tip: if it gets too thick, add a splash of water.

Dice chorizo to bite size pieces and set aside.

Heat the pan, chopped chorizos and cook till the fat comes out of the chorizo.

Add the onions and garlic and cook it for another 15 min on a very low heat.

Finish with chop parsley, set aside for final plating.

Halve the avocado and using a fork mash it with lemon, olive oil and sea salt. Set aside.

To assemble your eggs benedict: torch your English muffin and toast until chard.

Top with chorizo mixture.

Put a poached egg on top, then pour some hollandaise over. Sprinkle some curry leaf dust over it all and serve hot, along with the avocado hash.