Fried Bread with Pico De Gallo, Poached Eggs, Davidson Plum and Macadamia Hollandaise

Name: Fried Bread with Pico De Gallo, Poached Eggs, Davidson Plum and Macadamia Hollandaise
Yield: 10
Ingredients: 7.0g Yeast, dried; 5.0g Sugar, caster; 600.0g Baker’s flour; 40.0g Olive oil; 20.0g Salt, flakes; 300.0ml Vegetable oil; 4.0x Tomato, finely diced; 1.0x Onion red, finely diced; 1.0x Coriander bunch, finely chopped; 60.0ml Lime, juice; 2.0x Garlic cloves, crushed; 1.0x Chilli long red, finely chopped; 500.0ml Knorr Professional Hollandaise Sauce Gluten Free 1L; 75.0g Davidson plum, frozen and finely chopped; 70.0g Macadamias, roasted and crushed; 20.0x Eggs, poached; 0.0n/a Davidson plum, powder to garnish

Fried Bread with Pico De Gallo, Poached Eggs, Davidson Plum and Macadamia Hollandaise – Recipe

A bold Aussie brunch twist with crispy fried bread, fresh acidity, silky eggs and a native macadamia–Davidson plum hollandaise that elevates a classic into something undeniably distinctive and premium.

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What you need

Yeast, dried 7.0 g
Sugar, caster 5.0 g
Baker’s flour 600.0 g
Olive oil 40.0 g
Salt, flakes 20.0 g
Vegetable oil 300.0 ml
Tomato, finely diced 4.0 x
Onion red, finely diced 1.0 x
Coriander bunch, finely chopped 1.0 x
Lime, juice 60.0 ml
Garlic cloves, crushed 2.0 x
Chilli long red, finely chopped 1.0 x
Knorr Professional Hollandaise Sauce Gluten Free 1L 500.0 ml
Knorr Professional Hollandaise Sauce Gluten Free 1L
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Free Sample
Davidson plum, frozen and finely chopped 75.0 g
Macadamias, roasted and crushed 70.0 g
Eggs, poached 20.0 x
Davidson plum, powder to garnish

Breakfast & Brunch

Eggs Benedict

Eggs

Cafe/Takeaway

Casual Dining

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Fried bread
- Combine the yeast, sugar and water (400ml per 10 serves) in a small bowl and mix well. Set aside for a few minutes or until bubbles form on the surface.
- Place the flour, olive oil and salt into the bowl of a freestanding mixer fitted with a dough hook. Pour in the yeast mixture and mix on low speed for a few minutes to combine. Increase the speed to medium and mix for a further 10 minutes or until a smooth dough forms.
- Transfer the dough to a lightly greased metal bowl, cover and refrigerate to rise slowly for 24–48 hours.
- Turn the dough out onto a lightly floured surface and dust with additional flour. Divide into 10 equal portions and shape into balls. Stretch each portion to approximately 10cm in diameter, then set aside to rest for 20 minutes.
- Heat vegetable oil in a pan over medium heat. Once hot, add the dough portions and fry for 2–3 minutes per side or until golden brown and cooked through. Remove, drain excess oil on paper towel and set aside.
Pico de Gallo
- In a mixing bowl, combine the tomato, onion, coriander, lime juice, garlic and long red chilli. Season with salt to taste, mix well and set aside.
Davidson plum and macadamia hollandaise
- Pour Knorr Hollandaise Sauce into a saucepan, add the Davidson plum and macadamias, and warm gently over low heat, stirring continuously until heated through.
To serve
- Place the fried bread in the centre of a plate. Spoon the Pico de Gallo salsa over the top, then add the poached eggs. Generously pour the Davidson plum and macadamia hollandaise over the eggs. Finish with a light dusting of Davidson plum powder.