Everything-bagel-bannock brekkie

Prep 15 min
Total 40 min
Serves 8



3 cups
all-purpose flour
1 tbsp
1 tbsp
granulated sugar
1 tbsp
1 tbsp
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


8 slices
smoked salmon
1 tbsp
PC Black Label sumac


chopped fresh dill
thinly sliced red onion


  • 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.


Calories 445, Protein 16 g, Carbohydrates 39 g, Fat 25 g, Fibre 2 g, Sodium 633 mg. Excellent source of vitamin A

Chatelaine Presents: Everything-bagel-bannock brekkie

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