Fioretto® Benedict

Prep Time
Cook Time


  • 400g Fioretto® Cauli Blossom
  • 200g streaky bacon, halved
  • 4 sour dough bread, sliced & toasted
  • 5g fresh chives, chopped
  • lemon wedges, to serve

hollandaise sauce

  • 200g unsalted butter, chopped
  • 3 x 60g egg yolks
  • 1 tbs fresh lemon juce
  • 1/2 tsp sea salt flakes, crushed
  • 2 tbs hot water


  1. To make the hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky butter mixture.  Place egg yolks, lemon juice, salt and 1 tablespoon of the hot water in a blender. Blend on high until well combined. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season, adding extra lemon juice, if necessary.
  2. Steam or microwave the Fioretto® until stems are bright green in colour and tender. Drain well and pat dry with paper towel if necessary.
  3. Cook the bacon in a frying pan until golden and crisp.
  4. Top the toast with bacon then Fioretto®. Stir hollandaise sauce and spoon over the Fioretto®. Sprinkle with chives and season. Serve with lemon wedges.