Everything-bagel-bannock brekkie
By Chatelaine1
PREP TIME
15 min
TOTAL TIME
40 min
Serves
8
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
- 16 g,
- Carbohydrates
- 39 g,
- Fat
- 25 g,
- Fibre
- 2 g,
- Sodium
- 633 mg.
- Excellent source of
- vitamin A
