Thai Pumpkin Soup
- 10 portions
Poached Egg Brekkie Bowl
Soft poached eggs, sweet potato, cherry tomatoes, spinach, cucumber ribbons and avocado topped with MAGGI Hollandaise Sauce.
- 10 portions
Ingredients
| Qty | Unit | Ingredient | Preparation |
| 500 | gr | baby spinach leaves | |
| 600 | gr | sweet potato | cut into wedges |
| 300 | gr | cherry tomatoes | cut in half |
| 3 | Lebanese cucumbers | de seeded and sliced | |
| 3 | small avocados | ||
| 1 | red onion | sliced | |
| 100 | mL | extra virgin olive oil | |
| 50 | mL | balsamic vinegar | |
| salt/pepper | |||
| 20 | eggs | ||
| 200 | mL | white vinegar | |
| 300 | mL | MAGGI Hollandaise Sauce |
Method
1. Prepare the salad and dress with the olive oil, balsamic and salt and pepper.
2. Boil some water with the white vinegar, turn the heat down and poach the eggs. Drain well and serve on top of the salad.
3. Coat the eggs with MAGGI Hollandaise Sauce and serve immediately.
Related Recipe
Pulled Beef Nachos
Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray
Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil
- 4 portions
Recipe Created by NT National Finalists Connor Hakes and Jarrod Everett
Chilli Garlic Pan Seared Scallops served with Julienne of Pickled Vegetables, Cucumber Jelly with Seaweed Sesame Seed Sand
- 4 portions
Contact us with questions about products or services.
