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CommunityFalafel Fiesta Benedict: A Flavorful Twist with Four Pepper Cilantro Hollandaise!

Falafel Fiesta Benedict: A Flavorful Twist with Four Pepper Cilantro Hollandaise!

Hellenic News
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Indulge in a delicious culinary creation from Grecian Delight Kronos Foods! Their Falafel Eggs Benedict, featuring gluten-free falafel patties and topped with their mouthwatering Skhug (four-pepper cilantro sauce), is a testament to their commitment to quality and flavor. Elevate your breakfast experience with the exceptional products from Grecian Delight Kronos Foods.

Eggs Benedict with a twist! Our gluten-free falafel patties topped with chicken sausage, your choice of eggs, and finished with traditional hollandaise sauce mixed with four-pepper cilantro sauce (skhug).

Products

Grecian Delight Falafel Patties

Grecian Delight Skhug (four-pepper cilantro sauce)

And for consumers:

Thanks for reading Hellenic News of America

Old World Gyro Omelet (Image attached)

Ingredients:

  • 1/4 cup chopped green onions with tops, divided
  • 1/4 teaspoon garlic powder
  • 4 oz. Opaa! Brand Gyro Slices
  • 1 cups chopped fresh spinach leaves
  • 1 teaspoons dried parsley
  • 1/4 teaspoon dried mint leaves, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 eggs, divided
  • 2 tablespoons water
  • 1.5 tablespoons butter, divided
  • Sliced tomatoes, optional
  • Mint leaves, optional

Directions:

  1. In a pan or skillet over medium heat, add the gyro meat, spinach, 1/4 cup of the remaining onions, parsley, mint, garlic powder, salt, and pepper. Cover and cook, stirring occasionally, until the spinach is tender. Set aside and keep warm.
  2. In a small bowl, beat 3 eggs and 2 tablespoons water until blended.
  3. Melt 1 tablespoon butter in a 7- to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Pour in the egg mixture. The mixture should set immediately at the edges.
  4. Gently push the cooked portions from the edges toward the center with an inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving cooked portions as needed.
  5. When the top surface of the eggs is thickened and no visible liquid egg remains, fill the omelet with the spinach and gyro mixture. Let it heat thoroughly, then with a pancake turner, fold the omelet in half and slide it onto a plate.
  6. Garnish with tomatoes and mint, if desired.

The copyrights for these articles are owned by the Hellenic News of America. They may not be redistributed without the permission of the owner. The opinions expressed by our authors do not necessarily reflect the opinions of the Hellenic News of America and its representatives.

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