Salami Eggs Benedict Scrolls 


Salami Eggs Benedict Scrolls 


  1. 6 Eggs
  2. Fettayleh Salami
  3. ½ cup thickened cream
  4. 1 cup of shredded cheese (3 cheese mix)
  5. 2 cups of baby spinach
  6. 1 tbs white vinegar
  7. 2 egg yolks
  8. 150g butter, melted and cooled
  9. 1 tbs lemon juice
  10. ½ tsp ground chilli powder
  11. Salt and pepper to taste



  1. Line a rectangular baking tray with baking paper and then add salami slices overlapping so the entire tray is covered.
  2. Sprinkle cheese over the top of salami and put into the oven to bake for a few minutes until melted/golden.
  3. In a separate bowl whisk eggs with cream, salt and pepper until well combined.
  4. Once combined, pour egg mixture over the salami, making sure it’s completely covered the salami.
  5. Add baby spinach on top of egg mixture making sure it is an even layer.
  6. Place into the oven for 10 minutes at 180 degrees or until eggs are fully cooked.
  7. To make the Hollandaise sauce whisk egg yolks, lemon juice, vinegar together. Add and whisk the butter maintaining a steady stream until well incorporated.
  8. Once eggs are completely cooked, take the tray out of the oven and allow to cool.
  9. Once cooled, starting from one end lift up the baking paper and start to roll  into a log/roll shape.
  10. Once rolled gently slice into sections to create your scrolls.
  11. Drizzle Hollandaise sauce on top of each scroll and add salt and pepper to taste.
  12. Serve and enjoy!

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See also  Kafta Bil Seneya 

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