Hippie Benny

Poached eggs on a bed of chickpea fries and salad greens topped with a green hollandaise sauce.
Prep Time
Cook Time
4 servings

Served on a bed of crispy on the outside and oh so gooey on the inside chickpea panisse, sautéed mushrooms and delicately poached eggs are smothered in peppery stinging nettle infused hollandaise sauce giving it its signature emerald green colour.

Courtesy of Castro Boateng of House of Boateng.

Related: The Committed Pig’s Brunchwich

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Chickpea Panisse

Tbsp vegetable oil
Tbsp onion, diced
cloves garlic, confit
cups water
cup chickpea flour
Salt and pepper (to taste)
Oil for frying

Hollandaise Sauce Reduction

cup white vinegar
bay leaves
sprig of thyme
small shallot
tsp whole black peppercorn

Stinging Nettle or Spinach Puree

lb nettle or spinach leaves

Poached Egg

Tbsp white vinegar

Sabayon (Whipped Egg Yolks)

egg yolks
cup (200 ml) clarified butter


Pickled veggies of your choice

Sautéed Mushrooms

lb mixed mushrooms (oyster mushrooms, morel mushroom or chanterelle mushrooms)
cup olive oil
small onion
large kale leaves


handfuls of greens (vary on what’s available or in season)
radishes, sliced
cherry tomatoes, cut in half
Edible flowers (whatever is available)
cup salad dressing of your choice


Step 1

For the chickpea panisse: in a medium pot, sauté onions and garlic in oil until tender for about 3 minutes.

Step 2

Add water, then bring to a boil.

Step 3

Slowly sift chickpea flour into the liquid, whisking as it’s added. Turn the heat up to simmer.

Step 4

Use a spatula or wooden spoon to stir while cooking. Cook until a thick, almost dough-like consistency is achieved. It’ll take about 10 minutes.

Step 5

The dough is then poured into a small rectangle dish. Place parchment paper on top of chickpea. Place a second rectangle dish on top of the chickpea then gently press down to flatten the chickpea panisse. Set aside to cool for 1 hour.

Step 6

Once set, flip the panisse out of the dish onto a cutting board revealing the panisse.

Step 7

Cut panise into 8 pieces. Two for each person.

Step 8

Heat vegetable oil in a pan to 325°F  and fry each panisse in oil for 2 minutes or until it has a crispy exterior.

Step 9

For the hollandaise reduction: combine all ingredients into a small pot, simmer on low heat for 5 minutes.

Step 10

For the nettle puree: place 1 lb of stinging nettle leaves (or spinach) into boiling water for 20 seconds.

Step 11

Remove and allow to cool in an ice bath.

Step 12

Squeeze water out then puree until smooth.

*This could be done ahead of time and frozen in small batches.

Step 13

For the sabayon and the hollandaise: place egg yolks, salt and pepper and hollandaise reduction in a mixing bowl, whisk until combined.

Step 14

Transfer to the stove, creating a double boiler (bain-marie), and whisk vigorously to create a foam. If the bowl gets too hot, remove from the heat but continue whisking. This process will take about 3-5 minutes.

Step 15

Slowly whisk in the clarified butter. Adjust seasoning if needed.

Step 16

Take it off the stove and fold in the pre-made stinging nettle puree or spinach puree.

Step 17

For the sautéed mushrooms: place sliced mushrooms in a frying pan with oil on a high heat. Sauté for 4 minutes.

Step 18

Add kale and keep sautéeing for 1 minute. Season mixture with salt and pepper. Keep warm.

Step 19

For the poached eggs: place a pot with water on the stove. Bring to a boil then add the vinegar.

Step 20

Using a slotted spoon, stir the water and then crack the eggs into the water.

Step 21

Poach for 4-5 minutes for soft poach.

Step 22

To assemble: on a plate, place one fried panisse at each end of the plate, add the sautéed mushroom mixture on the panisse.

Step 23

Place poached egg on the mushroom mixture.

Step 24

Place the salad greens in the centre of the plate between the two panisse. Garnish with cherry tomatoes, sliced radish, pickled vegetables and drizzle with dressing.

Step 25

Lastly, finish eggs with hollandaise.

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