Delicatessen-style Eggs Benedict

Delicatessen-style Eggs Benedict

delistyle benedict

Ingredients

  • ½ Turkish bread (Pide)
  • 1 tub Babaganoush (smoky eggplant dip) or homus if you prefer
  • 4 eggs
  • 4 lobes of roasted capsicum – warmed in microwave at last minute
  • 100 mls yoghurt (plain, unsweetened)
  • 2 Tbsp fresh mint
  • Pepper

Method

Poach eggs. Split the pide bread and then cut to make 4 squares. Toast them and then assemble as follows: generous spreading of babaganoush next the egg then the roasted capsicum then a dollop or drizzle of yoghurt sprinkle of mint and pepper to taste

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