Yields1 Serving

Ingredients
 6 Eggs
 Fettayleh Salami
 ½ cup thickened cream
 1 cup of shredded cheese (3 cheese mix)
 2 cups of baby spinach
 1 tbsp white vinegar
 2 egg yolks
 150 g butter, melted and cooled
 1 tbsp lemon juice
 ½ tsp ground chilli powder
 Salt and pepper to taste

Method
1

Line a rectangular baking tray with baking paper and then add salami slices overlapping so the entire tray is covered.

2

Sprinkle cheese over the top of salami and put into the oven to bake for a few minutes until melted/golden.

3

In a separate bowl whisk eggs with cream, salt and pepper until well combined.

4

Once combined, pour egg mixture over the salami, making sure it’s completely covered the salami.

5

Add baby spinach on top of egg mixture making sure it is an even layer.

6

Place into the oven for 10 minutes at 180 degrees or until eggs are fully cooked.

7

To make the Hollandaise sauce whisk egg yolks, lemon juice, vinegar together. Add and whisk the butter maintaining a steady stream until well incorporated.

8

Once eggs are completely cooked, take the tray out of the oven and allow to cool.

9

Once cooled, starting from one end lift up the baking paper and start to roll into a log/roll shape.

10

Once rolled gently slice into sections to create your scrolls.

11

Drizzle Hollandaise sauce on top of each scroll and add salt and pepper to taste.

See also  Maqloubeh
12

Serve and enjoy!

 

Ingredients

Ingredients
 6 Eggs
 Fettayleh Salami
 ½ cup thickened cream
 1 cup of shredded cheese (3 cheese mix)
 2 cups of baby spinach
 1 tbsp white vinegar
 2 egg yolks
 150 g butter, melted and cooled
 1 tbsp lemon juice
 ½ tsp ground chilli powder
 Salt and pepper to taste

Directions

Method
1

Line a rectangular baking tray with baking paper and then add salami slices overlapping so the entire tray is covered.

2

Sprinkle cheese over the top of salami and put into the oven to bake for a few minutes until melted/golden.

3

In a separate bowl whisk eggs with cream, salt and pepper until well combined.

4

Once combined, pour egg mixture over the salami, making sure it’s completely covered the salami.

5

Add baby spinach on top of egg mixture making sure it is an even layer.

6

Place into the oven for 10 minutes at 180 degrees or until eggs are fully cooked.

7

To make the Hollandaise sauce whisk egg yolks, lemon juice, vinegar together. Add and whisk the butter maintaining a steady stream until well incorporated.

8

Once eggs are completely cooked, take the tray out of the oven and allow to cool.

9

Once cooled, starting from one end lift up the baking paper and start to roll into a log/roll shape.

10

Once rolled gently slice into sections to create your scrolls.

11

Drizzle Hollandaise sauce on top of each scroll and add salt and pepper to taste.

12

Serve and enjoy!

Salami Eggs Benedict Scrolls
Hoda Hannaway
She competed in MasterChef Australia and was eliminated on 28 June 2018, finishing in 11th position. She appeared subsequently as a guest chef on Studio 10 and conducted a pop-up restaurant at Tarboosh, Balmain