Mediterranean Eggs Benedict

Name: Mediterranean Eggs Benedict
Yield: 10
Ingredients: 20.0x Eggs; 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 50.0g Tahini; 10.0x Slices Turkish bread, halved; 300.0g Marinated char-grilled capsicum; 500.0g Haloumi, sliced; 100.0g Kalamata olives; 0.0n/a KNORR Italian Glaze with Balsamic 500g, to serve; 0.0[_] Basil leaves, to garnish

All the elements of a Mediterranean feast on one eggs benny. Any marinated vegetable can be used such as eggplant or zucchini, and feta can be substituted for haloumi if preferred. Combining tahini with KNORR Hollandaise Sauce GF makes for an interesting and delicious sauce to serve with.

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Eggs

Eggs 20.0 x

Tahini Hollandaise

KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
Tahini 50.0 g

To Serve

Slices Turkish bread, halved 10.0 x
Marinated char-grilled capsicum 300.0 g
Haloumi, sliced 500.0 g
Kalamata olives 100.0 g
KNORR Italian Glaze with Balsamic 500g, to serve
KNORR Italian Glaze with Balsamic 500g
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Basil leaves, to garnish

Eggs

Other European

Casual Dining

Cafe/Takeaway

Vegetables

Breakfast & Brunch

Eggs Benedict

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Preparation

Eggs
- Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
Tahini Hollandaise
- Gently warm KNORR Hollandaise Sauce GF in a pan. Add tahini and stir until the sauce is well-combined and warmed through. Cover and keep warm.
To Serve
- Chargrill haloumi.
- Toast the halved Turkish bread and place on serving plates. Top with char-grilled capsicum, haloumi, two eggs and olives. Spoon over the tahini hollandaise and drizzle with a little KNORR Italian Glaze with Balsamic.
- Garnish with basil leaves and serve.