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Masala Eggs Benedict
Chef: Nehal Karkera
Prep Time:30 minutes
Serves: 2-3 people

Ingredients:
For Poaching
1-liter water
1 tbsp vinegar
Salt to taste
2 eggs
For the Masala Sauce
1 tbsp chopped onions
1 tsp chopped garlic
1 tbsp chopped red peppers
1 tbsp chopped yellow peppers
Salt to taste
1 tsp tandoori masala
2 tbsp cream
Other ingredients
1 french bread (cut in half)
3-4 romaine lettuce
6 tomato slices

Method:
1. For the eggs, bring water to a simmer, add the vinegar & salt & stir well, now create a whirlpool & gently drop the cracked egg using a bowl. Cook for 4-5 minutes on a gentle simmer & remove.
2. Now for the sauce saute the onions garlic & peppers in oil, once the onions turn brown add the masala & cream, mix well & finish with chopped coriander leaves.
3. For the bread cut them lengthwise & toast in some butter till crisp.
4. To assemble take the bottom piece of the bread top with lettuce & sliced tomato, now add the poached eggs, season with a pinch of black pepper & salt, finally drizzle the sauce over it.
5. Serve hot with salad or fries
6. Gobble! Gobble! Gobble!