Eggs Benny

Posted: July 22, 2020 | By: Stacy Croninger

Eggs Benny

Features Chili & Lime Sea Salt Flakes and Egyptian Cashew Dukkah


GF Bagel or bread
4-8 eggs
2 tbsp vinegar
Smoked salmon
1 cup thickened/pure cream
1 tbsp mustard (I like a quality seeded)
Pinch Chili & Lime Sea Salt Flakes
1 avocado
1-2 tbsp Egyptian Cashew Dukkah
Rocket/Arugula to serve
1 chicken stock cube or 1tsp chicken stock powder

Pour cream into small pot or pan, add mustard and bring to the boil. Add chicken stock and Chili & Lime Sea Salt Flakes into cream and turn heat to low. Simmer until cream thickens, stirring occasionally. Generally 10-15mins.

Fill pan 3/4 full with water; add vinegar to water and bring to the boil. Crack eggs into the boiling water being careful to not break the yolks. Cook for 3 mins for soft poached and 5 mins for hard.

Smash avocado and sprinkle with Egyptian Cashew Dukkah. Spread onto toast or bagel. Top with rocket & smoked salmon. Using a slotted spoon, carefully remove eggs from pan. Place onto toast and pour sauce over.

So this truly is an easy version of bernaise sauce. I have tried both successfully and not so successfully with the butter version, so this truly is foolproof. Enjoy your gourmet breakfast from home.

Serves 4

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