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Method:

  • Eggs, large (class A) 12 pc
  • Milk 90 ml
  • Oil (as needed)
  • Cheese, Cheddar 150 g
  • 180g Bacon (cooked and chopped)

To Serve:

  1. Method:

    • In a bowl, whisk eggs, Knorr Aromat and milk, set aside.
    • Heat a frying pan/ Flat-top grill. Grease with a little oil and pour 125 ml egg mixture. Swirl around or spread evenly to create an omelette.
    • As the omelette begins to set, sprinkle 25 g cheese evenly over the omelette, then the chopped bacon (30 g).
    • Using a squeeze bottle, drizzle a bit of Knorr Hollandaise Sauce and roll from one edge of the omelette to the other end. Repeat process for more omelettes.
  2. To Serve:

    • Place a few rocket leaves on two halved English muffins and place the omelette on top. Drizzle some more Knorr Hollandaise Sauce and garnish with some Robertsons Veggie Seasoning.
  3. Chef's Tip:

    • Cubed smoked chicken can be used instead of bacon. Robertsons Veggie Seasoning can be added to the Knorr Hollandaise Sauce and the dish served hot from the bain marie insert.