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American Lamb

Moroccan Lamb Kofta Eggs Benedict

Recipe provided by American Lamb Board courtesy of Couple in the Kitchen.

Serves 10

Moroccan Lamb Kofta Eggs Benedict

Directions

Prepare the Lamb

To make the lamb kofta patties, mix all of the ingredients together in a large bowl. It may seem like a lot of minced onion, but that is a key component of kofta and it sure is delicious. Divide the meat mixture into 10 sections, roll and form into patties. These should fit your english muffins perfectly once they are cooked. Heat a grill to medium high heat (around 400 degrees fahrenheit) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.

Prepare the Hollandaise

To make the hollandaise sauce, start by melting the butter in a saucepan. While that is melting, whisk up all the other ingredients in until a bowl until well combined. Slowly add the melted butter, bit by bit, while whisking the sauce together. We used our Kitchenaid smart stick immersion blender with the whisk attachment and the hollandaise was super simple and turned out perfect.

Putting Everything Together

Toast and butter your english muffins and spread them with the harissa. Top each half with a grilled kofta patty. Next, prepare your poached eggs. When poaching eggs, we have found success by using a deep pot of water, adding a splash of vinegar to the water and using fresh eggs. It also helps to crack the eggs and add them to a pinch bowl or ramekin first, then carefully drop them into a metal mesh sieve in the water. After a few seconds you can remove the sieve and let the eggs boil for 3 minutes prior to removing them. They will be perfectly poached! Place the poached eggs on the lamb kofta patty, drizzle the hollandaise and sprinkle with paprika.

Moroccan Lamb Kofta Eggs Benedict sliced open
Moroccan Lamb Kofta Eggs Benedict pouring hollandaise sauce

Ingredients

  • 10 eggs
  • 5 English muffins, cut in half
  • 2 Tbsp butter
  • Harissa paste
10 Lamb Kofta Patties
  • 2 pounds of ground American lamb
  • 1 yellow onion, minced
  • 1/2 cup fresh parsley chopped
  • 2 tablespoon fresh mint minced
  • 5 cloves garlic, minced
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • Generous seasoning of salt and pepper
Hollandaise Sauce
  • 3 egg yolks
  • Juice of one small lemon
  • Dash of paprika
  • 10 tablespoons unsalted butter, melted

Category
Brunch
Tags
brunch, ground lamb