Saffron Poached Eggs by Pan Pacific Melbourne

"Poached eggs are a staple especially when it comes to breakfast dishes! With an assortment of decadent ingredients and meticulous preparation methods, these dishes take a delightful and delectable appearance when they are served at star class resort properties and top restaurants in Melbourne. The Saffron poached eggs with spiced lamb mince, Australian dukkah, cauliflower rice and grilled paratha is one such dish that you must try during your stay in Melbourne! But if you aren’t at a state of visiting here anytime soon, here is the recipe using which you can enjoy the dish from the comfort of your home. Enjoy a hearty breakfast dish with flavours from the middle east, reimagined to match Melbourne’s brunch style dining culture from the cosy confines of your home!"
-- @kale8298
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  • Recipe Card

Recipe Card


  • · 2 Saffron poached eggs (saffron, cardamom, fennel, cumin, coriander spiced poaching liquid)
  • · 50gm of Lamb mince (onion, garlic, cumin, coriander, Salt & pepper)
  • · 50gm Cauliflower rice (lemon juice, lemon myrtle, Salt & pepper)
  • · Lemon yoghurt
  • · Paratha (butter, salt)
  • · Coriander, lemon wedge and Australian Dukkah mix


  • Step 1

    Use a food processor to blitz cauliflower to a fine texture.

  • Step 2

    Season with salt, lemon juice and pour over boiling water. Set aside for 3 minutes.

  • Step 3

    Strain the mixture and allow to cool

  • Step 4

    Sautee onion, garlic, cumin and coriander seeds on low temperature.

  • Step 5

    Add the lamb mince and cook thoroughly. Season with salt and pepper to taste.

  • Step 6

    Mix spice ingredients for the poaching liquid for the eggs. Add vinegar and bring spice mix to a boil. Allow infusing for a few minutes before poaching the eggs soft.

  • Step 7

    Fry Paratha to serve. Heat other ingredients plate them all together in a visually appealing way.

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