Roti Prata Benedict with Poached Eggs and Curry Hollandaise

**Prepare the Roti Prata:** Cook the roti prata according to package instructions in a hot, lightly oiled frying pan. Cook until golden brown and crispy on both sides. The prata should be delightfully flaky and fragrant. Set aside and keep warm.

**Poach the Eggs:** Fill a deep saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack an egg into a small bowl, then gently swirl the simmering water to create a vortex. Carefully slide the egg into the center of the vortex. Repeat with the remaining eggs, poaching 2-3 at a time. Cook for 3-4 minutes for a runny yolk or longer if preferred. The egg whites should be opaque and set, while the yolk remains soft and luscious.

**Remove and Drain Eggs:** Use a slotted spoon to carefully remove the poached eggs from the water and place them on a paper towel-lined plate to drain excess water.

**Prepare the Curry Hollandaise:** In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks, lemon juice, curry powder, turmeric powder, cayenne pepper (if using), salt, and pepper until pale and slightly thickened. Be careful not to overheat the yolks. The mixture should become creamy and fragrant with the aroma of curry spices.

**Slowly Add the Butter:** Gradually whisk in the melted and clarified butter, a little at a time, until the hollandaise sauce is thick, smooth, and emulsified. The sauce should have a vibrant yellow color with flecks of curry spice.

**Taste and Adjust:** Taste the hollandaise sauce and adjust the seasoning as needed. Add more lemon juice for tanginess, curry powder for spice, or salt and pepper to balance the flavors.

**Assemble the Benedict:** Place a crispy roti prata on each serving plate. Top each prata with two poached eggs.

**Drizzle with Curry Hollandaise:** Generously drizzle the warm curry hollandaise sauce over the poached eggs.

**Garnish and Serve:** Garnish with fresh chopped coriander. Serve immediately and enjoy the symphony of flavors and textures!