One of our favorite foods from Morocco was kofta.
This minced lamb and onion mixture was packed onto a skewered and cooked on a charcoal grill.
You could find kofta in restaurants, throughout the medinas, and even streetside.
You can read more about Moroccan cuisine in our Moroccan Food Guide.
We wanted to make this lamb dish with a brunch twist so instead of making kofta skewers, we made them into patties for our eggs benedict.
The lamb brings so much flavor to the dish and it is a fun twist on traditional benedict meat options.
Plus, a 3oz. serving of American lamb has 21 grams of protein or about half of your daily amount of protein, so this dish will be sure to fill you up.
The spices bring the flavors of Morocco and the onions keep the meat extra moist.
Now that’s our kind of Sunday Funday!
This brunch party spread is best served with some made-from-scratch breakfast potatoes and a Moroccan salad, which was comprised of six tomatoes sliced into wedges, half of a chopped onion, fresh parsley, olive oil and zaatar spice.
We also served this middle-eastern inspired dish with a dollop of harissa, a hot chili spice that is made as a paste and packed with other herbs.
We learned to love harissa with our french fries while in Africa.
It is a terrific dipping sauce for both the potatoes and the eggs benedict.
We invited Gavin’s family over and loved this global theme on a traditional brunch dish!
Add flowers, champagne, and maybe our Moroccan mint lemonade recipe, and you’re all set to host a party of your own!
Lamb Patties with Eggs Benedict
- 5 english muffins, cut in half
- 2 Tbsp butter
- Harissa paste
- 10 Lamb Kofta Patties:
- 2 pounds of ground American lamb
- 1 yellow onion, minced
- ½ cup fresh parsley chopped
- 2 tablespoon fresh mint minced
- 5 cloves garlic, minced
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Generous seasoning of salt and pepper
- Hollandaise Sauce:
- 3 egg yolks
- Juice of one small lemon
- Dash of paprika
- 10 tablespoons unsalted butter, melted
To make the lamb kofta patties, mix all of the ingredients together in a large bowl. It may seem like a lot of minced onion, but that is a key component of kofta and it sure is delicious.
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 fahrenheit) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.
To make the hollandaise sauce, start by melting the butter in a saucepan.
While that is melting, whisk up all the other ingredients in until a bowl until well combined.
Slowly add the melted butter, bit by bit, while whisking the sauce together. We used our Kitchenaid smart stick immersion blender with the whisk attachment and the hollandaise was super simple and turned out perfect.
Toast and butter your english muffins and spread them with the harissa.
Top each half with a grilled kofta patty.
Next, prepare your poached eggs. When poaching eggs, we have found success by using a deep pot of water, adding a splash of vinegar to the water and using fresh eggs.
It also 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.
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