Eggs Benedict

A twist on a classic, this Truffle Eggs Benedict has all the things you love in a benny, with the addition of our Plenty Foods Truffle Oil and portobello mushrooms.

15 mins
10 mins
Truffle Eggs Benedict


  • 1 1/4 cup chopped green beans
  • 1/4 cup chopped broccoli
  • 1 tbsp @plentyfoodsau macadamia oil
  • 1/3 cup chopped fresh cucumber
  • 1/4 cup pickled mini cucumbers
  • 1/4 cup edamame
  • 1/4 cup quinoa
  • 1/4 cup brown rice
  • 1/4 cup chopped toasted macadamia
  • 1/4 cup vegan feta @mylifebio
  • For the dressing:
  • 2 tbsp @plentyfoodsau Macadamia Oil
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste


  1. Chop the green beans and broccoli into small pieces.
  2. Warm some macadamia oil in a pan and add the green beans and broccoli, sautée for 3-4 minutes making sure to retain the crunch and vibrancy of the veggies. Remove from the heat and set aside.
  3. In a small bowl, add together macadamia oil, lemon juice and apple cider vinegar. Set aside.
  4. Add cucumbers, edamame, quinoa, and brown rice to a large bowl. Mix in the green beans and broccoli, add in the dressing, salt, pepper and top with feta and macadamias. Enjoy!

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