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Eggs Benedict & Chilli Flatbread

  • Sep 16, 2020
  • 2 min read

Updated: Feb 10


If you’re looking for a fresh way to elevate your brunch menu, this flatbread‑style Eggs Benedict delivers comfort, creativity, and chef‑driven finesse. Soft, warm flatbread replaces the classic English muffin, creating a modern, rustic base that pairs beautifully with silky Frenchmaid Hollandaise Sauce and tender poached eggs.

Warm leg ham brings savoury depth, rosemary and chilli add aromatic lift, and the freshly baked flatbread gives the dish a handcrafted feel that’s perfect for cafés and brunch menus. It’s bold, approachable, and built for high‑impact plating.

Think of it as your new signature Benedict — familiar enough for every diner, but unique enough to set your menu apart.


Ingredients:

Flatbread

  • 900g flour

  • 10g yeast

  • Pinch of salt

  • 15ml olive oil

  • 5g sugar

  • 600ml water

  • 1 tsp rosemary, picked

  • Pinch of chilli flakes

Eggs Benedict Topping


Method

  1. Prepare the Flatbread Dough: In a mixing bowl, combine flour, sugar, and yeast. Pour in the water and mix to form a smooth, cohesive dough. Cover with a damp cloth and leave in a warm place until doubled in size — this creates a soft, airy base.

  2. Shape & Prove: Beat in the olive oil, then divide the dough into four even balls. Roll each into a rectangle and brush with olive oil. Sprinkle with rosemary and chilli flakes for aromatic lift and gentle heat. Allow to prove again until doubled.

  3. Bake: Bake the flatbreads at 160°C for approximately 6 minutes, or until lightly golden and puffed.

  4. Assemble the Benedict: Remove the freshly baked flatbread from the oven. Top each piece with rolled slices of warm leg ham and a lightly poached egg. Finish generously with Frenchmaid Hollandaise Sauce for silky richness.


Chef’s Tips

  • Customise the herb mix: Swap rosemary for thyme or oregano for a Mediterranean twist.

  • Add crunch: Brush the edges of the flatbread with olive oil and bake 1–2 minutes longer for a crispier texture.

  • Service ready: Flatbreads can be pre‑baked and reheated quickly on the grill or in a hot oven.

  • Elevate the build: Add sautéed spinach or blistered cherry tomatoes for colour and freshness.


Why It Works

This dish takes a brunch classic and gives it artisanal flair. The warm, fluffy flatbread adds rustic comfort; the chilli and rosemary lend aromatic depth; and the Frenchmaid Hollandaise ties everything together with silky acidity and buttery richness. It’s an elevated but approachable plate that fits beautifully into modern brunch menus.

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