Ingredients per serve


Adobo Hollandaise

Fried Tomatoes


  • Eggs 20.0 x

Other Ingredients

  • Corn cob, kernels removed 1.0 x

To Serve

  • Ham, thinly sliced 500.0 g

Heirloom tomatoes are pollinated naturally and have a robust and complex flavour to enhance any dish. Coating them in KNORR Potato Flakes GF is a fantastic alternative to breadcrumbs, with the same crispy golden result.



  1. Adobo Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add adobo sauce and stir until the sauce is well-combined and warmed through. Cover and keep warm.
  2. Fried Tomatoes

    • Whisk together eggs with 150 ml water to prepare the egg wash.
    • Working in batches, gently dust tomato slices with flour, dip in the prepared egg wash. Coat generously in KNORR Potato Flakes GF and place on a lined tray. Cover and refrigerate for 30 minutes.
  3. 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.
  4. Other Ingredients

    • Shallow fry tomatoes until golden then drain on paper towel.
    • Cook corn kernels in a dry pan until charred.
  5. To Serve

    • Place tomato slices on serving plates and top with warmed ham, two eggs and the charred corn. Spoon over the adobo hollandaise and serve.