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

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.