Moroccan American Lamb Kofta Eggs Benedict
Recipe provided by Couple in the Kitchen, courtesy of the American Lamb Board.
For the Lamb Kofta Patties: Mix all of the ingredients together in a large bowl. Divide the meat mixture into 10 sections, roll, and form into patties. These should fit your English muffins perfectly once they are cooked. Heat a grill to medium-high heat (around 400 degrees F) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.
For the Hollandaise Sauce: Start by melting the butter in a saucepan. While that is melting, whisk up all the other ingredients in a bowl until well combined. Slowly add the melted butter, while whisking the sauce together. Toast and butter your English muffins and spread them with the harissa. Top each half with a grilled kofta patty.
For the Poached Egg: Use a deep pot of water, add a splash of vinegar to the water, and add fresh eggs. (It helps to crack the eggs and add them to a pinch bowl or ramekin first, then carefully drop them into a metal mesh sieve in the water). After a few seconds, you can remove the sieve and let the eggs boil for 3 minutes prior to removing them. They will be perfectly poached! Place the poached eggs on the lamb kofta patty, drizzle the hollandaise, and sprinkle with paprika.
