Delicatessen-style Eggs Benedict

The beauty of this recipe is that everything can be purchased from a good deli.


1/2 Turkish bread (Pide)
1 tub Babaganoush (smoky eggplant dip) or homus if you prefer
4 eggs – very fresh
4 lobes of roasted capsicum – warmed in microwave at last minute
100 mls yoghurt (plain, unsweetened)
2 Tbsp fresh mint
salt & pepper


Poached eggs are suggested for Delicatessen-style Eggs Benedict.
Split the pide bread and then cut to make 4 squares. Toast them and then assemble as follows:

  • generous spreading of babaganoush
  • next, the egg
  • then the roasted capsicum
  • then a dollop or drizzle of yoghurt
  • sprinkle of mint
  • salt & pepper to taste

Egg Bake


250g cherry tomatoes (1 punnet)
2 bunches fresh asparagus, cut into short pieces and lightly steamed
1 cup basil leaves, torn
8 eggs
1 1/3 cups low fat yogurt
1/3 cup low fat milk
Freshly ground black pepper
1 tbsp plain flour
1/4 cup grated Parmesan cheese


Divide cherry tomatoes, asparagus and basil leaves into 4 individual greased, ovenproof dishes (14cm diameter). Whisk eggs, yogurt, milk and pepper together. Add flour and beat mixture until smooth. Pour over vegetables, sprinkle with Parmesan cheese and bake in 200°C oven for 30 minutes.

Did you know: When making hard-boiled eggs it is actually better to use slightly less-fresh eggs. The white of very fresh eggs will stick to the shell.

Ruby Grapefruit Creme Brulee

Serves 4


5 egg yolks
50g castor sugar
500ml pure cream
1 tbsp ruby grapefruit zest


Preheat oven to 160C

Whisk the egg yolks and sugar until pale and creamy, set aside. Place the cream and ruby grapefruit zest into a saucepan and gently heat.

Strain the cream mixture into a bowl and then add to the egg yolk and sugar mixture. Pour into individual oven proof containers and place into a baking dish. Pour hot water into the baking dish until the water comes half way up the individual dishes. Cook in the oven for 20 minutes or until just set.

To finish the brulee: Dust the tops with pure icing sugar and place under the oven grill or burn with a torch until golden.

Ruby grapefruit and basil salsa:
1 ruby grapefruit
1 small sprig of fresh basil
2 tbsp castor sugar

Remove all the skin and pith from the flesh of the grapefruit and finely dice. Place into a bowl and add the shredded basil and sugar. Gently mix together. Serve a small amount of the ruby grapefruit and basil salsa beside the brulee.