Everything-bagel-bannock brekkie
4
- Prep Time15 mins
- Total Time40 mins
- Makes8 servings
Photo, Andrew Grinton.
We’ve partnered with President’s Choice to give traditional Canadian recipes a modern makeover.
Ingredients
3 cups all-purpose flour
1 tbsp baking powder
1 tbsp granulated sugar
1 tbsp poppy seeds
1 tbsp sesame seeds
2 tsp dried minced garlic
2 tsp dried minced onion
3/4 tsp kosher salt
1 1/2 cups warm water
1/3 cup plus 2 tbsp butter, divided, melted
Toppings
4 eggs
PC Beet Hummus Chickpea Dip and Spread
2 cups mesclun salad mix
8 slices smoked salmon
1/2 cup PC Eggs Benedict Sauce
1 tbsp PC Black Label sumac
Garnish
chopped fresh dill
capers
thinly sliced red onion
Instructions
PREHEAT oven to 450F.
WHISK flour, baking powder, sugar, poppy and sesame seeds, garlic, onion and salt in a medium bowl. Stir in water and 1/3 cup of the butter in a small bowl. Add to flour mixture, stirring with a fork until sticky dough comes together.
TRANSFER dough to a 9-in. cast iron skillet and spread to edges using fingers. Brush with 1 tbsp of the butter.
BAKE until browned and bottom of crust is dark golden, about 25 min. Brush with remaining 1 tbsp butter.
COVER eggs with water in small pan and set over medium-high. When water starts boiling, set time for 3 min. Drain eggs and immerse in cold running water to stop cooking. Peel eggs and cut into halves.
CUT bannock into 8 portions. Spread with beet hummus, then top with mesclun mix, smoked salmon, egg halves and 1 tbsp each heated eggs Benedict sauce. Sprinkle with sumac and add garnishes.
Chatelaine Presents: Everything-bagel-bannock brekkie
Nutrition (per serving)
Calories 445, Protein 16g, Carbohydrates 39g, Fat 25g, Fibre 2g, Sodium 633mg.
Excellent source of vitamin A.