Imagine starting your day with the rustic charm of All Bran Flatbread, the subtle sweetness of wildflower honey, and the luxurious creaminess of double cream yoghurt. The crowning glory? Perfectly poached eggs, their yolks just waiting to spill over and meld with the spicy kick of hot honey and the silky smoothness of a butterbean dip. It’s a breakfast that isn’t just a meal but a moment, a celebration of the simple yet profound joy of good food, made with love and shared with those who matter most.
Marketplace Eggs
PREPARATION TIME:1 Hour Plus 1 Hour Resting | BAKING TIME: 30 Minutes | COOKING TIME: 15 Minutes | SERVES: 5
INGREDIENTS
For the All Bran Flatbread
150g wholewheat flour
50g cake flour
50g All Bran Flakes
85ml warm water
2,5ml salt
8ml instant yeast
10ml Forage and Feast Wildflower Honey
15ml olive oil
For the hot honey
250ml Forage and Feast Wildflower Honey
45ml dried red chilli flakes
10ml Forage and Feast White Wine Vinegar
For the butterbean dip
1 can butterbeans, brine discarded
21ml olive oil
15ml lemon juice
1 garlic clove
2,5ml salt
Pinch smoked paprika
Pinch black pepper
For the final dish
250ml Parmalat Double Cream yoghurt
30ml chopped dill
Squeeze of fresh lemon juice
2,5ml flaky sea salt
Chili oil
Poached eggs
METHOD
For the All Bran Flatbread
Mix all of the ingredients together till a dough forms
Allow to rest for one hour
Once doubled in size, knock down and divide into 8 equal pieces
Roll out circles and fry in a pan greased with cooking spray for 2-3 minutes
Set aside
For the hot honey
Add the honey into a sauce pot along with the chilli flakes and allow to simmer for 5 minutes over low heat
Remove from the heat
Mix in the vinegar
Allow the honey to infuse for at least 1 hour before you use it
For the butterbean dip
Add all of the ingredients to a high speed blender
Blend till a smooth consistency is achieved, set aside
To assemble
Mix together your yoghurt, chopped dill, flaky salt and lemon juice
Place a generous spoonful of yoghurt onto every plate and flatten with a spoon
Follow with a spoonful of the butterbean dip
Place down two perfectly poached eggs onto each plate, crush a little flaky salt on top of each egg
Place 2 flatbreads in the corner of every plate
Finish off all of the plates by drizzling over as much hot honey and chili oil as you can handle
Garnish with more fresh dill
FEATURED RECIPES
