Saffron Poached Eggs by Pan Pacific Melbourne



Poached eggs are a staple when especially when it comes to breakfast dishes! With an assortment of decadent ingredients and meticulous preparation methods, these dishes take a delightful and delectable appearance when they are served at star class accommodation options the likes of Pan Pacific Melbourne. The Saffron poached eggs with spiced lamb mince, Australian dukkah, cauliflower rice and grilled paratha is one of such dishes that you must try during your stay! But if you aren’t at a position of visiting here anytime soon, here is the recipe using which you can enjoy the dish from the comfort of your home. Enjoy a hearty breakfast dish with flavours from the middle east, reimagined to match Melbourne’s brunch style dining culture from the cosy confines of your home!

Ingredients

 

·       2 Saffron poached eggs (saffron, cardamom, fennel, cumin, coriander spiced poaching liquid)

·       50gm of Lamb mince (onion, garlic, cumin, coriander, Salt & pepper)

·       50gm Cauliflower rice (lemon juice, lemon myrtle, Salt & pepper)

·       Lemon yoghurt

·       Paratha (butter, salt)

·       Coriander, lemon wedge and Australian Dukkah mix

Method of Preparation

1.      Use a food processor to blitz cauliflower to a fine texture.

2.      Season with salt, lemon juice and pour over boiling water. Set aside for 3 minutes.

3.      Strain the mixture and allow to cool.

4.      Sautee onion, garlic, cumin and coriander seeds on low temperature.

5.      Add the lamb mince and cook thoroughly. Season with salt and pepper to taste.

6.      Mix spice ingredients for the poaching liquid for the eggs. Add vinegar and bring spice mix to a boil. Allow infusing for a few minutes before poaching the eggs soft.

7.      Fry Paratha to serve. Heat other ingredients plate them all together in a visually appealing way.