• Groenz

Eggs Benedict & Chilli Flatbread

Updated: 2 days ago

Flatbread Eggs Benedict Topping

900g flour 8 free-range lightly poached eggs

10g yeast 8 slices of warm leg ham

Pinch of salt Frenchmaid Hollandaise Sauce

15ml olive oil

5g sugar

600ml water

1 tsp rosemary, picked

Pinch of chilli flakes 


To make the flatbread, add the flour, sugar and  yeast to a mixing bowl. Add the water and mix to a dough. Cover with a damp cloth and leave in a warm place until it doubles in size.

Beat in the olive oil then divide into four even balls, roll into a rectangle shape, and brush with olive oil, sprinkle with rosemary and chili and prove until doubled in size. Bake at 160 degrees Celsius for approx. 6 min.

Remove from oven, top with rolled up slices of warm ham, poached eggs and finish with Frenchmaid Hollandaise Sauce

Groenz Ltd

New Zealand

131 Gracefield Road, Lower Hutt, Wellington 5010

PO Box 38293, Wellington Mail Centre

+64 4 568 2687


20 Distribution Street, Larapinta, Queensland 4110

PO Box 103, Browns Plains BC QLD 4118

+61 7 3393 5562

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