By Keyma Vasquez
Spanish-Venezuelan Eggs Benedict
19 steps
Prep:15minCook:30min
This unique fusion dish brings together elements such as Domplinas (Venezuelan fried bread), sautéed spinach, poached eggs, chorizo, crispy black pudding, and a delightful Paprika Hollandaise sauce. The result is a mouthwatering combination of textures and flavors that will tantalize your taste buds and transport you to the vibrant streets of both countries.
This is what I call my perfect brunch
Updated at: Thu, 17 Aug 2023 10:31:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
38
High
Nutrition per serving
Calories680.4 kcal (34%)
Total Fat43.1 g (62%)
Carbs53.8 g (21%)
Sugars3.7 g (4%)
Protein19.4 g (39%)
Sodium1244.5 mg (62%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Domplinas (Venezuelan fried bread):
2 cupsall-purpose flour
1 teaspoonbaking powder
1 teaspoonsalt
1 tablespoonsugar
½ cupwater
warm
vegetable oil
for frying
For the Paprika Hollandaise sauce:
Instructions
For the domplina (Venezuelan fried bread)
Step 1
In a mixing bowl, combine the flour, baking powder, salt, and sugar.
Step 2
Gradually add warm water to the dry ingredients and mix until a smooth dough forms.
Step 3
Knead the dough for a few minutes, then cover and let it rest for 30 minutes.
Step 4
Divide the dough into 4 equal portions and shape them into round discs.
Step 5
Heat vegetable oil in a frying pan over medium heat.
Step 6
Fry the Domplinas until golden brown on both sides. Remove and drain on paper towels.
For the Paprika Hollaindaise
Step 7
In a heatproof bowl, whisk together the egg yolks, lemon juice, and smoked paprika.
Step 8
Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
Step 9
Continue whisking the egg yolk mixture while slowly drizzling in the melted butter. Whisk until the sauce thickens.
Step 10
Season with salt and pepper to taste. Keep warm.
Step 11
In a separate pan, cook the chorizo slices until browned and crispy. Remove and set aside.
Step 12
In the same pan, cook the black pudding until crispy. Remove and set aside.
Step 13
Poach the eggs: Fill a deep saucepan with water and bring it to a gentle simmer. Crack each egg into a separate small cup or ramekin. Carefully slide each egg into the simmering water and cook for about 3-4 minutes for a soft poached egg. Remove with a slotted spoon and drain on paper towels.
Step 14
Assemble the Spanish-Venezuelan Eggs Benedict:
Step 15
Place a Domplina on each plate.
Step 16
Top with a generous portion of sautéed spinach, followed by a poached egg on each Domplina.
Step 17
Arrange two slices of chorizo and a slice of crispy black pudding on top of each poached egg.
Step 18
Drizzle the Paprika Hollandaise sauce over the eggs and garnish with a sprinkle of smoked paprika.
Step 19
Serve immediately and enjoy this unique fusion of flavors from Spain and Venezuela in a delicious twist on Eggs Benedict.
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