Paniyaram – is an easy south indian breakfast dish made with idli dosa batter and mixed veggies, shallow fried into little dumplings. You can also use Ragi batter or other millet batter to make it more nutritious and gluten free. Traditionally its made from scratch… using equal parts of raw rice and boiled rice soaked with urad for few hours… then that ground batter (with no fermentation) is used to make paniyarams…But we resort to short cut method using leftover idli dosa batter for this recipe.
Vegetable Paniyaram is a South Indian breakfast dish made with idli dosa batter and mixed veggies. You can use a lot of options when it comes to vegetable depending on availability and like dislikes. In this recipe we are trying various new veggies to give it a little twist both in taste and colour.
Lets come over to our recipe…It hardly takes 20-25 mins to get ready.
INGREDIENTS
Main Ingredients
3 cups Idli Dosa Batter/Ragi Dosa Batter
1 Big beetroot juice
Ingredients to temper
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1 teaspoon Split black gram
1/2 teaspoon Cumin seeds
5 each Curry leaves minced
1/4 teaspoon Asafoetida
Ingredients to saute
1/4 cup Onion chopped
2 each Green chilli minced
1/2 cup Carrot, Beans, Broccoli, Peas, Cabbage any mixed veggie of choice
1/4 cup Leafy greens (In this recipe we have used palak) chopped
1 teaspoon Ginger minced
1 tablespoon Grated Coconut
1/4 teaspoon Salt just for the veggies
2 tablespoons Oil for making the paniyaram
METHOD OF COOKING
Heat oil in a pan and temper with mustard, split black gram, cumin, asafoetida and curry leaves.
Saute the minced veggies. Onion, green chilli, ginger, carrots, Peas, Broccoli, leafy greens along with tiny bit of salt. Add in the turmeric powder too.
Grate beetroot and extract juice from it by hand itself. Now add this juice and beetroot to the batter.
Also add sautéed veggies to the batter and give it quick mix to combine everything.
Heat the paniyaram pan and pour few drops of oil in each dent / kuzhi. Pour in about 2 tablespoons of batter in each.
Cover and cook of 5 minutes over medium flame.
Now flip to the other side and cook for another 4 to 5 minutes or until it gets crispy on the outside.
Once done, remove and serve with chutney. Your Colorful Paniyarams are ready to serve.
TIPS
Sauteed veggie style taste better than raw veggies.
Proteinaceous Egg salad is a very high-protein breakfast option for everyone. Eggs are a complete source of protein. They can be considering Superfoods because they contain 13 essential vitamins and minerals. You can eat this protein-rich salad for breakfast, lunch, or dinner. This is a very low-carb recipe.
Tiramisu Overnight oats is a fantastic twist to regular Overnight oats jar/bowl. Cold coffee flavored oats, covered with yogurt and dusted with cocoa powder make a delicious breakfast recipe known as Tiramisu Overnight Oats. The cold and creamy coffee-flavored rolled oats are a true indulgence, but the combination of cocoa powder, oats, yogurt, and vanilla is what truly makes this a great recipe to kick-start your day.
This week, I have made this recipe more often than my beloved Parathas.
Since I can’t get over how much I like these oats, I had to share this recipe with you. Even if you don’t want to consume any caffeine, you can still make this recipe. Scroll down for tips on how to make this caffeine-free without missing that delicious coffee flavor tiramisu is known for.
It’s the combination, texture, and cold temperature that make this tiramisu overnight oats recipe such as success.
Use a jar or bowl or Glass to prepare the oats (depending on how much you make). If you double the recipe, use a bowl.
Add the rolled oats, Chia seeds, vanilla extract, honey/stevia, almond milk, cocoa powder and espresso to a medium bowl and stir to combine. Cover the bowl and place it in the fridge to soak overnight.
The next day, give the oats another stir and mix yogurt (blended, without lumps) and honey/stevia in it.
Start layering the Jar/glass with the soaked oat mixture.
Dust the top layer with a generous layer of cocoa powder.
Serve immediately.
Why this delicacy ?
This breakfast recipe is convenient since you can make it the night before in literally minutes.
Coffee + porridge is pure bliss if you crave coffee in the morning and have no time to make your breakfast.
Breakfast tasting like tiramisu: do I need to say more?
While this breakfast recipe sounds more like a dessert, it is a pretty nutritious breakfast made with wholesome ingredients.
Whether you are a tiramisu lover, a coffee lover, or an oat porridge lover, you will love this recipe. And if you are all three, you are in for a treat!
You can still make this recipe even if you don’t like to consume caffeine
TIPS
You can use either rolled oats or steel cut oats.
Espresso is preferred because it’s strong and gives a deep flavor, but you can also make this caffeine-free.
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Oats Pongal is healthiest and easiest recipe of south India and prepared very quickly.
Oats Pongal recipe, a delicious breakfast with fiber rich oats.
Oats Pongal is healthiest and easiest because it can be prepared very easily by anyone and full of nutrition and healthy nutritive components as well .
It Contains oats that are known to have many health benefits including regulating cholesterol, improving cardiac health, and aiding in digestion.
It provide beneficial vitamins, minerals, and antioxidants.
One of the Ingredient used in recipe ,green gram dal that is great source of protein.
Get the flavor of one of the most popular South Indian dishes but with a healthy twist of Oats Pongal
Oatmeal keeps you feel full for long and and helps in reducing weight
The moong daal which is used in making Oats pongal is having its own advantages to health like ,Yellow moong dal is extremely light and easy to digest. It is easier to cook. Compared to other dals, moong dal is one of the low carb pulses and gives you lots of vitamins and mineral supplements and also it helps in illness
Oat Pongal is also very beneficial during fatigue, weakness and illness so just go and eat this yummy south Indian dish
Ingredients for Oats Pongal
Soak dal (green gram dal) in hot water for 10 minutes and cook until soft.
Fry cashew nuts in 1/2 tsp of ghee until golden brown.
Fry oats in 1/2 tsp of ghee for 2 minutes in low flame.
½ cup Oats
¼ cup Moong dal
⅛ teaspoon Turmeric
Salt as needed
1 cup Water
1 teaspoon Ghee/ oil
1 teaspoon Black Pepper
1 & ½ teaspoon Cumin seeds
¼ teaspoon sauf
1 teaspoon Ginger Chopped
2 Green Chili
2-4 Curry leaves
Method
Firstly, Pressure cook moong dal until mushy with ¾ cup water for 3 whistles in medium flame.
Secondly ,crush pepper and cumin seeds coarsely , slit the green chilli.
Now, Heat a pan with ghee/oil and temper with the items given in order under medium flame.
Add water, turmeric and salt and bring to boil.
Then, add the cooked dal and oats and mix well.
Cook until you get a porridge consistency.
Cook covered in low flame for 2-3 minutes or until you get your desired consistency.
Finally, serve hot tasty oats Pongal
Advice
Do not cook moong dal for this Ota Pongal recipe ready
Idlis are everyone’s go on food choice because of its healthier nature. Steamed, puffy and delectable, Idli dipped in the ever-so soothing sambhar sure makes for one of the nation’s most favourite breakfast.
Idlis are getting world famous these days. Idli, for the longest time has been making the south Indian cuisine proud across the sub-continent. It is not oily or greasy, yet it is considered to be one of the most delicious regional snacks. These are popular street food, yet shares no infamous reputation of being unhealthy or calorie-laden.
It has Weight Loss Benefits because Idlis are steamed! Unlike most of our Indian snacks, they are not fried in fattening oil or slathered with butter or oil. Since the grease content in idli is so less, the calories intake is also relatively low. This makes idli a better alternative than fried pakodas or samosas
Also these are Light And Easy To Digest, The reason why Idlis are one of the most preferred breakfasts is because it is light and fills you with energy. They don’t make you lethargic. Since idli is fermented, it is easy to digest.
In this article you will learn about many variants of IDLI’S….Let’s start with the recipes
Ragi idli is steamed cakes with vegetables that are nutritious and delicious. It is made with finger millet flour called nachni or ragi flour. This Ragi idli coupled with coconut chutney makes the best breakfast which is the wholesome, delicious, and nutritious food needed for our body. It is indeed an excellent source of protein, calcium, potassium, iron, and dietary fiber.
Ragi has so many health benefits like prevention of bone health, controlling sugar levels, increasing our hemoglobin levels. In addition to being nutritious, it helps in the reduction of bad cholesterol. Ragi gives benefits for kids and adults likewise.
Brainstorming for breakfast options is always a task. It’s an everyday affair. This quick suji/rawa idli recipe will surely help you out to sort your breakfast options. In-fact you can make these quick idlis in place of rice and pulse idli to save your time and enjoy with hot sambhar.
Idli never really disappoints you. It is not only healthy but also super yummy. Moreover, it is not liked by all, be it children or adults. This recipe does not require any sort of soaking, fermenting or grinding. It is quick and instant and it saves up a lot of time. To make this instant idli, all you need to do is combine suji, curd and water along with spice.
Idlis are amazing. They are basically steamed cakes that are made of fermented rice and lentil mixture or semolina mixture. But, what do you think of idli kebab? We have heard about mutton kebab, chicken kebab but idli kebab, sounds little weird and may be different. But idli kebabs have a great taste and these are really easy to make.
Idli kebabs, the name itself is very tempting but the taste is also amazing. These delicious and also healthy kebabs can made from fresh mad or leftover idli and some fresh veggies. The taste is too good to be true. Just try it yourself and you will know the difference between normal idli and idli kebab. Also, it is a nice way of transforming left-over idlis into an amazing and delicious dish.
Idlis are tasty but not Ketogenic! That’s the dilemma when you’re an idli-lover and following a Ketogenic diet, but we found a way around that too, with our “Keto idli recipe.” They are almost as tasty as homemade Rice idli or Rava idli, but in a Ketogenic way, so you won’t be that disappointed… You can enjoy them
Keto Idli can be prepared in not more than 15 minutes. You can carry it to work, have it as a snack, and store in the fridge for a week.
Have youu ever heard about this unique Hyderabadi spot idli is very popular street food in Hyderabad and this spot idlis are different from regular ones .They are not steamed but cooked in frying pan with yummy delicious south indian masala. And originally this is done with rice and urad dal batter but can use sooji /rawa for more crispiness and spicy and this is also a good /healthy breakfast . Basically the unique idli recipe is without a mould and takes no time to make.
These Veg oats idlis are so tasty and healthy. Idlis are one of the most popular cuisines of South India. But, idli originally came from Indonesia in 800-1200CE. Then, it became popular in India. It is loved by people from all over the country. Their soft and fluffy textures make it everyone’s favorite. We can have idlis for breakfast, lunch or dinner. We can consume idli with sambhar, coconut chutney, idli upma, or steamed.
This Poha idli is an easy south Indian breakfast recipe. It is an ideal alternative for basic idli which is made with rice, urad dal, and 8 hours of fermentation. We can make this poha idli without fermentation. We can make this recipe within an hour.
You can try this unique recipe by clicking this link below :
Chilli egg is a mouth-watering recipe for all egg lovers. The egg is a good source of protein. We often eat eggs as boiled, egg omelet, bhurji, curry, or half fry. But this chili egg recipe is eaten by very few people. This recipe is so tasty and flavourful. You can eat this as a starter or a side dish with chapati or rice.
INGREDIENTS FOR MAKING CHILLI EGG:
Boiled and peeled egg – 4
Chopped onion – 1 medium
Chopped carrot – 1
Ginger garlic paste – 2 tsp
Chopped capsicum – 1
Finely chopped coriander leaves – 1tbsp
All-purpose flour (maida) – 2tbsp
Cornflour – 1tbsp
Salt as taste
Black pepper- ½ tsp
Red chili powder – ½ tsp
Tomato sauce – 1 tbsp
Red chili sauce – 1 tbsp
Soy sauce – 1tbsp
Vinegar – 1tbsp
Oil – 2 tbsp and for deep frying
Method:
Firstly, slice the egg into four parts. Then in a bowl, take maida, cornflour, pepper powder half, and salt as needed and mix well. Add little water and make a semi-liquid paste. Let the batter rest for 10 minutes.
Now, coat eggs with paste and medium heat oil in a pan and fry coated eggs on a medium flame until golden brown.
After that, heat oil in a kadhai, add ginger garlic paste, and stir for ½ min.
Then, add capsicum, carrot, and onion and sauté them.
Add soy sauce, red chili sauce, tomato sauce, and vinegar and stir for a minute.
Then, add fried eggs, black pepper, and red chili powder and stir well.
Finally, garnish it with coriander and serve hot.
BENEFITS OF EGG:
Eggs have high-quality protein.
They contain selenium, phosphorus, choline, vitamin B12, and multiple antioxidants.
It helps in increasing high-density lipoprotein (good cholesterol) in the body.
Eggs are budget-friendly also. They give you a good quantity and quality protein for less money.
They are also heart-friendly.
Also, eggs help you in weight loss by keeping you full for a longer time.
Keep your muscles healthy because they contain complete protein.
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Parathas are traditionally delicious and indulgent, but you can give them a healthy twist and turn them into the perfect addition to your weight-loss plan.
Try to imagine a proper paratha for breakfast, and you will inevitably think of an indulgent food experience: the crispy flour shell glistening with a layer of butter or ghee, the stuffing spiced and chock full of flavours, and a finger-licking spread of pickles, chutneys, curd and lassi to go with it.
Now, imagine you are starting a weight loss plan to become truly fit and healthy. You are trying to cut all the food items that are excessive from your diet.
Actually, they can. Parathas are traditionally delicious and indulgent, but you can also give them a healthy twist and turn them into the perfect addition to your weight-loss plan.
Tips to make your paratha healthy :
The first thing you need to do is to break down that paratha breakfast into all its separate components. The things you need to make a good paratha are a flour dough, spiced stuffing, and oil, ghee or butter. The next step is substituting some of these ingredients for healthier options which are easily available at local markets.
To get you started, we put together some options you can explore to have parathas (occasionally) as part of your weight loss plan.
1. The flour: Most of us know that whole wheat flour has more dietary fibre, vitamins B1 and B9, and minerals like phosphorus, magnesium, iron and zinc than refined flour or maida. But what’s even better for making healthier parathas is buckwheat flour. Colloquially known as kuttu atta, it is a gluten-free option popular in north India. High dietary fibre, protein as well as minerals such as manganese, magnesium, iron and copper make paratha made with this flour waist-friendly and heart-healthy.
2. The oil: Cooking the parathas dry and then applying ghee on top is also a good idea. If you are taking this route, try cooking your paratha on a low heat to ensure that it is cooked through olive oil or Ghee, when consumed moderately, has some health benefits too: it contains omega 3 fatty acids such as linoleic acid and docosahexaenoic acid (DHA), which are said to improve heart health and actually help with weight loss!
Now lets indulge in this our childhood memories of paratha !!! Here is the recipe…
SERVING SIZE – 4
INGREDIENTS –
Wheat flour 2 cups
Grated cauliflower 1 cup
Ginger paste 1 teaspoon
Coriander leaves chopped, 1/4 cup
Dried mint leaves 2 tablespoon Can also use chopped mint leaves
salt as per taste
Cumin powder 1/2 tsp
Ajwain 1/2 tsp
Kalounji seeds 1 tsp
Green chilly chopped 2 teaspoon
Oil/ghee for roasting (1.5 tsp for 1 paratha)
INSTRUCTIONS –
To the atta add salt, dried mint leaves, cumin powder, kalounji, ajwain and make a soft dough. Keep it aside for half an hour.
For the filling wash the cauliflower thoroughly, Mildly boil it and drain the water.
Now grate the cauliflower finely.
Mix grated cauliflower, ginger paste, chopped coriander and green chillies together.
Make medium size ball, stuff it with the filling and roll it to medium thickness.
Roast the parantha with oil/ghee from both sides till done
Egg bhurji paratha is a very healthy, Palatable and most unique paratha packed with the power of protein.
By the way Eggs are my all time favorite, cooked any way poached, boiled, soft boiled, sunny side up, omelletes but my fav is scrambled, with lots of veggies and corn with a dash of black pepper. Better if sandwiched in toasted bread. I can eat eggs in every season throughout the year.
I make the egg bhurjis at home very frequently when I don’t have any subzi options. One day thinking out of the box I made stuffed Paratha with egg bhurji and trust me it turns out too good, that my entire family enjoys it.
So lets start with the recipe of EGG BHURJI PARATHA
Easy Breakfast Recipe : This article will be loved by all the Busy bees around the World. These are very easy breakfast recipes which anyone can make for them as well as for family. These easy breakfast recipes are low in carbs and have high nutritious value.
Why Breakfast is important ?
Breakfast kick-starts your metabolism, helping you burn calories throughout the day. It also gives you the energy you need to get things done and helps you focus at work or at school. Those are just a few reasons why it’s the most important meal of the day. Many studies have linked eating breakfast to good health, including better memory and concentration, lower levels of “bad” LDL cholesterol, and lower chances of getting diabetes, heart disease, and being overweight.
It’s hard to know, though, if breakfast causes these healthy habits or if people who eat it have healthier lifestyles.
But this much is clear: Skipping the morning meal can throw off your body’s rhythm of fasting and eating. When you wake up, the blood sugar your body needs to make your muscles and brain work their best is usually low. Breakfast helps replenish it. Also Researchers have found that on average, people who eat breakfast are thinner than those who don’t. That could be because eating foods with protein and fiber in the morning keeps your appetite in check the rest of the day.
Now lets come over to our list of Easy Breakfast recipes!!!
Mornings are usually stressful hours of the day. You wake up, finish some chores, get ready quickly and rush for work or are busy packing your kids off to school. In the midst of all the madness, our breakfast, which is the most important meal of the day, often gets neglected or perhaps skipped all-together. We’re trying to make sure that you never miss breakfast again with some super easy breakfast recipes.
So lets start !!!!Also These easy breakfast recipes are the most lovable recipe because of its nutritional values
1. Veggie frittata
Veggie Frittata
Ingredients
6 large eggs
1/3 cup (80 mL) of milk
salt and pepper to taste
4 cloves of garlic, minced
2 cups (60 grams) of kale, chopped
2 cups (300 grams) of bell peppers, chopped
1 tablespoon (15 mL) of olive oil
Directions
Preheat the oven to 400°F (205°C).
Whisk the eggs, milk, minced garlic, salt, and pepper, then set the mixture aside.
Add the olive oil to a 10-inch (25-cm), oven-safe skillet over medium heat. Sauté the chopped kale and bell peppers, stirring occasionally until softened, or about 5–7 minutes.
Pour in the egg mixture and tilt the skillet to distribute it evenly.
Bake 15–20 minutes in the skillet until the eggs are set, then season, slice, and serve.
2. Shakshuka
Shakshuka
Ingredients
6 large eggs
1 onion, diced
1 red bell pepper, diced
3 cloves of garlic, minced
5-6 medium sliced or crushed tomatoes
salt and pepper to taste
1 teaspoon of paprika
1/2 teaspoon (1 gram) of red chili powder
1 teaspoon (2 grams) of cumin
1 bunch of cilantro/coriander leaves, chopped
Directions
Add oil to a pan over medium heat. Sauté diced onions and bell peppers for 3–5 minutes, or until the onions turn translucent.
Pour the canned tomatoes into the pan with juice. Stir in the minced garlic, salt, pepper, and spices and bring the mixture to a simmer.
Using a spoon, make 6 small holes in the mixture and crack 1 egg into each.
Cover the pan and cook for 5–10 minutes, or until the eggs have reached your desired level of doneness.
Top with cilantro and serve.
3. Broccoli and Chicken crustless quiche
Ingredients
6 large eggs
1 cup (240 mL) of milk
1 cup (90 grams) of broccoli, chopped
4 stripes of chicken, chopped
3/4 cup (85 grams) of shredded cheddar cheese
1 tablespoons (15 mL) of olive oil
salt and pepper to taste
Directions
Preheat the oven to 350°F (180°C).
Cook the Chicken in a pan over medium heat for 5–10 minutes, or until crispy. Set it aside on a towel-lined plate.
Add the olive oil to the pan and sauté the chopped broccoli for 3–4 minutes. Distribute the broccoli and chicken evenly at the bottom of a greased 9-inch (23-cm) pie dish.
In a small bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture over the pie dish and top it with cheese.
Bake for 30–35 minutes until the eggs have set. Cool before cutting and serving.
4. Zoodle egg nests
Zoodle egg nest
This easy breakfast recipe has very minimal ingredients
Ingredients
2 zucchinis, spiralized
2 large eggs
1 tablespoon (30 mL) of olive oil
salt and pepper to taste
optional toppings, such as feta cheese, sliced avocado, or red pepper flakes
Directions
Preheat the oven to 350°F (180°C).
Add the olive oil to a pan and sauté the zucchini over medium heat for 2–3 minutes, or until tender.
Arrange each spiralized zucchini in a skillet to create a nest. Crack an egg in the center, sprinkle with salt and pepper, and bake for 5 minutes.
Eggs Benedict is a traditional American breakfast and brunch recipe that originated in New York City. It consists of an English muffin, cut in half, toasted, and topped with Canadian bacon, poached eggs, and classic French Hollandaise sauce. It’s decadent, rich, and satisfying. These days egg benedict is getting popularity around the world.
How to make perfect Poached eggs ?
Not everyone poaches eggs right on the first try. Or the second. If you’ve never made poached eggs before, they can take some practice. For a better chance of getting it right, try these tips.
Start with the freshest eggs you can get. The older the eggs are, the more likely they are to fall apart in the simmering water.
Make sure the water is barely simmering (with just a few bubbles appearing every now and then). If the water is at a full boil (lots of rapidly moving bubbles), the chances of the egg separating when it hits the water are greater.
Don’t forget to add the vinegar to the water.
Crack the egg into a small bowl before adding it to the water. Then gently slide the egg from the bowl into the simmering water.
Time the poaching egg carefully. Four minutes should be just about right.
Drain the poached eggs well. Hot tip: a stale piece of bread works even better than a paper towel.
Substitution for Canadian Bacon with Indian Twist
While Canadian bacon is the standard in eggs Benedict, it’s okay to buck tradition with these alternatives. And to make your recipe more palatable.
Chicken Salami or Simple Chicken strip from breast. (Whatever is available to you)
Fish Fillet (Thin slice)
Sauteed Spinach
Paneer Strips (Thin slices), can use grilled paneer/Tofu
Ham
Smoked or canned Fish (whatever is available).
Hollandaise Sauce
This Blender Hollandaise Sauce is really a breeze to make. But you do need to follow the recipe closely. Stick to these tips and you’ll be in good shape.
Blend the egg yolks a full 30 seconds. Blending them for less time makes for a runnier sauce, plus it heats the eggs yolks a bit.
Melt the butter gently, so it’s not hot and sputtering (this can cause the sauce to break).
Add the butter in a slow, steady stream as the blender runs. Adding the butter too fast keeps the sauce from properly emulsifying.
If the sauce is emulsified but too thin for your liking, pour it into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more thickness.
Hollandaise Sauce
Lets start with the Recipe!!
How to Make Eggs Benedict
PREP TIME : 5 mins
COOK TIME : 25 mins
TOTAL TIME : 30 mins
SERVINGS : 4 servings
INGREDIENTS –
8 slices Chicken/Paneer/Fish/Bacon and Ham (if you can eat these two options)
4 large eggs
2 teaspoons white vinegar
2 English muffins Or can use Bread slice
Butter 2 tsp
2 tablespoons chopped parsley or scallions (onion leaves) , for garnish
Hollandaise Sauce
10 tablespoons unsalted butter (if using salted butter, omit the added salt)
3 large egg yolks
1 tablespoon lemon juice (optional)
1/2 teaspoon normal salt
Tabasco sauce (optional)
METHOD –
Cook the bacon or Grill your paneer or You can use cooked shredded chicken or Chicken salami. Cook them properly and than remove from the pan.
Make the Hollandaise sauce: To make blender Hollandaise, gently melt 10 tablespoons unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to medium high speed for 30 full seconds (count or time it), until eggs lighten in color. Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
Poach the eggs: Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
Now toast the English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins.
Assemble the eggs Benedict: To assemble, use one side of an English muffin. Top with 2 slices of Chicken/paneer/Bacon etc. You can trim the Slices to fit the muffin if you’d like. Put a poached egg on top of the slice, then pour some Hollandaise over. Sprinkle some parsley over it all and serve at once.
