Ingredients per serve



  • Eggs 20.0 x

Tahini Hollandaise

To Serve

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.



  1. 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.
  2. 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.
  3. 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.