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
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.