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  • Writer's pictureGroenz

Eggs Benedict & Chilli Flatbread

Updated: Sep 23, 2020

Flatbread Eggs Benedict Topping

900g flour 8 free-range lightly poached eggs

10g yeast 8 slices of warm leg ham

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

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