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Ingredients

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Method


Diners will enjoy this playful, modern twist on a breakfast classic. A buttery croissant is toasted in a waffle maker until crispy, then layered with crisp streaky bacon and two perfectly poached eggs. Finished with velvety Knorr Professional Hollandaise Sauce, a dusting of smoked paprika, and fresh chives, it’s a luxurious and satisfying dish. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. Using a waffle maker, place the croissant in and press down for 2 min or until crispy and resembles a waffle. 
    2. To Assemble: Place the waffle shape croissant onto the plate followed by crispy bacon, 2 poached eggs and Knorr Professional Hollandaise Sauce on top straight from the carton. 
    3. Sprinkle with Robertsons Smoked Paprika on top and garnish with chives.
  2. Recipe Tip

    100 g Avocado can be added to 60 g Knorr Professional Hollandaise Sauce to create an avo-infused Hollandaise.
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