Cafe Verde
Tokyo Eggs Benny
A new interpretation of a classic Eggs Benedict, inspired by Chef Joe McKenzie's time working in Japan. For this dish we start with sourdough bread, sesame-marinated spinach, miso High Country salmon, poached Geraldine Eggs, proper hollandaise sauce and topped with chives and toasted nori
South Canterbury sourced ingredients from:
Geraldine Eggs, High Country Salmon, herbs from own garden
Geraldine
45c Talbot Street (behind the Old Post Office Building)
SKU:
