Roast Vege Eggs Benedict Bowl

Name: Roast Vege Eggs Benedict Bowl
Yield: 10
Ingredients: 1.0x Sweet potato, large, cut into 3 cm cubes; 2.0x Baby carrot bunches, carrots halved lengthways; 500.0g Brussel sprouts, halved; 3.0x Red onions, cut into wedges; 15.0x Roma tomatoes, halved; 800.0g Canned chickpeas; 15.0g Ground cumin; 0.0n/a Extra virgin olive oil; 750.0ml KNORR Hollandaise Sauce Gluten Free 1L; 250.0g KNORR American Tomato Chilli Relish Gluten Free 2.15kg; 20.0x Eggs; 0.0 ½ Kale bunch, trimmed; 0.0n/a Lemon wedges, to serve

A great way to serve eggs benny is in a bowl full of veggies. This is perfect for those looking for healthier options, and can be offered for breakfast or brunch.

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Roast Vegetables

Sweet potato, large, cut into 3 cm cubes 1.0 x
Baby carrot bunches, carrots halved lengthways 2.0 x
Brussel sprouts, halved 500.0 g
Red onions, cut into wedges 3.0 x
Roma tomatoes, halved 15.0 x
Canned chickpeas 800.0 g
Ground cumin 15.0 g
Extra virgin olive oil

Tomato Chilli Hollandaise

KNORR Hollandaise Sauce Gluten Free 1L 750.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Cadell Food Service

Free Sample
KNORR American Tomato Chilli Relish Gluten Free 2.15kg 250.0 g
KNORR American Tomato Chilli Relish Gluten Free 2.15kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample

Eggs

Eggs 20.0 x

To Serve

½ Kale bunch, trimmed
Lemon wedges, to serve

Eggs

Salads & Bowls

Australian

Casual Dining

Cafe/Takeaway

Breakfast & Brunch

Other European

Eggs Benedict

A great way to serve eggs benny is in a bowl full of veggies. This is perfect for those looking for healthier options, and can be offered for breakfast or brunch.

...

Preparation

Roast Vegetables
- Preheat oven to 175 degree Celsius. Place sweet potato, baby carrots, brussel sprouts, onion and tomato in a lined gastronome. Drizzle with olive oil, season and cook for 15 minutes until just tender.
- Toss chickpeas in cumin, season and add to the gastronome. Continue cooking for a further 10 minutes, then remove, cover and keep warm.
Tomato Chilli Hollandaise
- Gently warm KNORR Hollandaise Sauce GF in a pan. Add KNORR American Tomato Chilli Relish GF and stir until the sauce is well-combined and warmed through. Cover and keep warm.
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.
To Serve
- Deep fry kale leaves until crisp. Drain on paper towel.
- Arrange the roasted vegetables in serving bowls, along with chickpeas, kale and two eggs. Spoon over the tomato chilli hollandaise and serve with lemon wedges.