Nakuul Mehta just went from a popular actor to a struggling chef! Watch Chef Ranveer Brar and Nakuul make their favourite egg dishes for a lazy brunch. This time it's a Double Challenge with double the fun as they pair their dishes with the perfect Dewar's cocktail.
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Spot 5 things that are double in this episode and put it down in the comments section with #DoubleIsBetter!
Eggs Benedict
Olive Oil; 1 tbsp
Shallots, chopped; 1/4 cup
Garlic, chopped; 1 tbsp
Spinach; a bunch
Salt; to taste
White vinegar; 1 tbsp
Eggs; 2 nos.
Country style bread; 2 slices
Hollandaise Sauce; made with two egg yolks partially cooked, whisked with lemon juice and emulsified with 100g of butter.
Method:
1. In a 12-inch nonstick skillet, heat the olive oil on medium-high. Add shallots and garlic, and cook for a few seconds. Add the spinach by the handful as it fits in the pan, sprinkle with salt and stir frequently until wilted.
2. To poach the eggs, fill a wide sauté pan halfway with water. Add vinegar and bring the water to a brisk simmer, then reduce heat so the water is virtually still. 3. Crack each egg into a small bowl and tip it carefully into the water, submerging the bowl a bit as you pour. I like to add the eggs in a clockwise circle starting near the handle so I remember in which order to remove them for even cooking. 4. Cook undisturbed for four minutes, until whites are set and yolks are runny. Remove eggs from the pan with a slotted spoon. Gently place the eggs on a paper towel-lined plate and dab the tops to remove excess water. Cut away any scraggly whites if you like.
5. To serve, on each plate, top a piece of toast with some spinach, making a little bed for the eggs. Add two poached eggs. Spoon some hollandaise sauce on top. Finish with freshly ground black pepper.
Eggs a la Nakuul
Vegetable Oil; 2 tbsp
Onions, chopped; ¼ cup
Garlic, chopped; 1 tbsp
Tomatoes; ¼ cup
Chilli flakes; a pinch
Green chillies, chopped; 1 tsp
Butter; 1 tbsp
Eggs; 2 nos.
Bread; 2 slices
Salt; to taste
Black Pepper; to taste
Method:
1. Finely chop onion, garlic, green chillies and tomatoes.
2. Heat oil in a pan, break an egg in the pan, cook for two minutes or until the egg is cooked.
3. Toast bread with butter.
4. Keep the fried egg on top of the toast and top it with the onion tomato mix.
Cocktail Recipe
The Resident
Dewar's 12YO Scotch Whisky; 25 ml
Lemon Juice; 25 ml
Triple sec; 20 ml
Martini Bianco; 20 ml
For garnish; Orange twist or cherries on a stick
Method:
1. Measure each of the ingredients in a jigger.
2. Add the ingredients in a cocktail shaker with ice.
3. Shake well.
4. Double strain into a coupe cocktail glass.
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