📖 Instructions

1. Begin by preparing the Ghriba cookies: If you're not using pre-made cookies, follow your favorite ghriba recipe. Aim for a slightly smaller and flatter shape than usual to make them ideal bases for the Eggs Benedict. Ensure the ghriba cookies are cooled completely before moving on to the next steps, because they are going to crumble otherwise.
2. Poach the Eggs: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Add a splash of vinegar (this helps the egg whites coagulate). Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water.
3. Prepare the Hollandaise Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks, lemon juice, and a pinch of salt. Continuously whisk until the mixture becomes pale and thickens. Gradually whisk in melted butter, a little at a time, until the sauce is smooth and emulsified. Season with a pinch of cayenne pepper or white pepper to taste. Keep the hollandaise sauce warm while you assemble the Eggs Benedict Ghriba. If the sauce gets too thick, add a teaspoon of warm water at a time until it reaches the desired consistency.
4. Assemble the Eggs Benedict Ghriba: Place a ghriba cookie on each serving plate. Top each cookie with a slice of smoked salmon or ham, if desired. Carefully place a poached egg on top of the salmon or ham. Drizzle generously with warm hollandaise sauce. Garnish with a sprinkle of paprika or chopped fresh chives for added color and flavor. Serve immediately and enjoy this exquisite fusion breakfast.