Eggs Benedict with Scallops & Piri Piri Hollandaise

Opulent brunch showstopper: seared sea scallops, poached eggs, and fiery citrus piri piri hollandaise

Estimated Cost GH₵ 140.00 per serving

Prep & Cook ⏱ 35 mins 15m prep • 20m cook

Difficulty Weekend Project Home kitchen

Servings

GH₵ 280.00

🇬🇭 Cultural Story & Culinary Context

"Top Chef showcase brunch: sweet seared sea scallops and runny poached eggs over toasted English muffins, draped in spicy bird's-eye chili piri piri hollandaise."

— Chef Eric Adjepong, Ghana to the World

🛒 Ingredients Checklist

• For 2 servings

Hollandaise

emulsion Egg yolks & lemon juice ~GH₵ 18.00
1.25 cups Melted butter ~GH₵ 30.00
1/4 cup Piri Piri sauce ~GH₵ 15.00

Scallops & Toast

4 U10 scallops Large sea scallops ~GH₵ 130.00
4 eggs Eggs for poaching ~GH₵ 14.00
base English muffins & spinach ~GH₵ 18.00

Market Total: GH₵ 280.00

Preparation & Cooking Steps

Follow Chef Adjepong's exact techniques for authentic flavor

4 Steps

Hollandaise

Blend egg yolks and lemon; slowly drizzle warm melted butter until thick; fold in piri piri.

Poach Eggs

Poach fresh eggs in vinegar whirlpool for 3 minutes.

Sear Scallops

Sear dry scallops in smoking hot pan 4 mins for golden crust.

Assemble

Layer muffins with spinach, scallops, poached eggs, and generous hollandaise.

🥣

Enjoy your breakfast! Serve warm and take a moment to savor Ghanaian morning heritage.

GH₵ 10.00 ⏱ 7m

Spiced Ghanaian Black Tea with Milk

Rich Lipton black tea steeped with cinnamon bark and nutmeg, finished with creamy evaporated milk

GH₵ 10.00 ⏱ 18m

Koose (Golden Black-Eyed Pea Fritters)

Airy, golden-brown whipped cowpea fritters seasoned with ginger and scotch bonnet

Eggs Benedict with Scallops & Piri Piri Hollandaise

🛒 Ingredients Checklist

Hollandaise

Scallops & Toast

Preparation & Cooking Steps

Hollandaise

Poach Eggs

Sear Scallops

Assemble

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