Deluxe Brunch Box
with Prosciutto & Sourdough Benedict, Choc Chip Scrolls & Pineapple
- Gluten
- Wheat
- Milk
- Soy
- Eggs
- Soy
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Hazelnut
- Pecan
- Almond
- Sesame
- Cashew
- Pistachio
- Brazil nut
- Pine nut
- Macadamia
- Peanuts
- Walnut
- Eggs
Elevate your upcoming brunch with this colourful and mouthwatering feast. Enjoy prosciutto and spinach-loaded eggs Benedict, along with decadent choc chip scrolls and some refreshing pieces of pineapple. Delish!
Ingredients
1 sachet
Sweet Golden Spice Blend
(May be present: Soy, Wheat, Gluten, Milk)
1 packet
Brown Sugar
(May be present: Hazelnut, Soy, Pecan, Almond, Sesame, Cashew, Pistachio, Brazil nut, Pine nut, Macadamia, Peanuts, Walnut, Milk)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1
Natural Yoghurt
(Contains: Milk)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy May be present: Brazil nut, Peanuts, Wheat, Pecan, Sesame, Gluten, Pistachio, Pine nut, Macadamia, Hazelnut, Walnut, Almond, Cashew)
4
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame)
1 packet
Baby Spinach Leaves
1
Pineapple
70 g
Prosciutto
1 packet
Creamy Pesto Dressing
(Contains: Milk)
Not included in your delivery
4 piece
egg
(Contains: Eggs)
½ cup
milk
(Contains: Milk)
80 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Grease and line a medium baking dish with baking paper.
• In a small bowl, combine sweet golden spice blend and half of the brown sugar. Set aside.
• In a small heatproof bowl, microwave half of the butter in 10 second bursts, until melted.
• Weigh out 300g of basic sponge mix (reserve the remaining for step 2!).
• In a large bowl, add the measured basic sponge mix.
• Using your fingertips, rub the remaining butter into basic sponge mix, until it resembles fine breadcrumbs. Add Greek-style yoghurt and the milk, then mix until dough comes together.
• Very lightly dust a work surface with some of the remaining basic sponge mix. Tip out dough and knead until smooth, 1-2 minutes.
TIP: Don't worry if your mixture looks a little dry! It will come together as you knead the dough.
• Lightly dust the work surface again with some basic sponge mix. Roll dough into a 30cm x 40cm rectangle.
• Brush with some melted butter, then sprinkle dough with cinnamon sugar and dark choc chips. Roll up dough tightly from the long side to form a log, then slice into 8 equal portions.
• Arrange scrolls, cut-side up, in the lined loaf tin, then brush with any remaining butter. Bake until golden brown 20-25 minutes.
• Set aside to cool slightly in the tin, 15 minutes.
• While the scrolls are baking, boil the kettle.
• Half-fill a medium saucepan with boiling water. • Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. • Using tongs, remove eggs from saucepan and cool in cold water. Peel and set aside.
• While the scrolls are cooling, toast or grill sourdough bread to your liking.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby spinach, tossing, until just wilted, 1-2 mins. Season with salt and pepper.
• Peel and slice pineapple to your liking.
• Halve boiled eggs. Top each sourdough slice with some spinach, prosciutto, and an egg. Spoon over Hollandaise sauce.
• Serve with choc chip cinnamon scrolls and pineapple. Enjoy!
