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Roast Vege Eggs Benedict Bowl

A great way to serve eggs benny is in a bowl full of veggies. This is perfect for those looking for healthier options, and can be offered for breakfast or brunch.

Roast Vege Eggs Benedict Bowl – Recipe
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Roast Vegetables

  • Sweet potato, large, cut into 3 cm cubes 1.0 x
  • Baby carrot bunches, carrots halved lengthways 2.0 x
  • Brussel sprouts, halved 500.0 g
  • Red onions, cut into wedges 3.0 x
  • Roma tomatoes , halved 15.0 x
  • Canned chickpeas 800.0 g
  • Ground cumin 15.0 g
  • Extra virgin olive oil

Tomato Chilli Hollandaise

Eggs

  • Eggs 20.0 x

To Serve

  • ½ Kale bunch, trimmed
  • Lemon wedges, to serve

Preparation

  1. Roast Vegetables

    • Preheat oven to 175 degree Celsius. Place sweet potato, baby carrots, brussel sprouts, onion and tomato in a lined gastronome. Drizzle with olive oil, season and cook for 15 minutes until just tender.
    • Toss chickpeas in cumin, season and add to the gastronome. Continue cooking for a further 10 minutes, then remove, cover and keep warm.

  2. Tomato Chilli Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add KNORR American Tomato Chilli Relish GF and stir until the sauce is well-combined and warmed through. Cover and keep warm.

  3. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.

  4. To Serve

    • Deep fry kale leaves until crisp. Drain on paper towel.
    • Arrange the roasted vegetables in serving bowls, along with chickpeas, kale and two eggs. Spoon over the tomato chilli hollandaise and serve with lemon wedges.