Woolf's Kitchen by Dominique Woolf has collaborated with Notting Hill's EggBreak for a special festive addition!
The humble sausage and egg muffin has had a saucy upgrade thanks to Woolf's Kitchen. Soft, clarified butter-toasted muffins are generously spread with sweet caramelised red onions, infused with the bold, tangy notes of Woolf's Kitchen Tamarind Ketchup. Paired with savoury turkey sausages and crowned with a perfectly fried egg, this dish offers a perfect balance of rich, sweet and zesty flavours.
Finished with a fresh garnish of mixed cress, it's a vibrant, irresistible creation that will make your festive mornings (hangovers) truly ‘Eggcellent’. The Woolf's Benny is available now, until Feb 2025 at EggBreak London.
Launched at the kitchen table in 2020, Woolf's Kitchen products are inspired by founder, chef and cookbook writer, Dominique Woolf's Thai heritage, specifically her aunty Dang's legendary tamarind sauce. Dominique's own range won a Great Taste Award just one year later.
From the fiery depth of its textured chilli oils to the aromatic complexity of its spice pastes, her sauces and pastes make it easy for home cooks to create incredible Asian inspired meals in minutes. Dominique Woolf was the winner of Jamie Oliver's Channel 4 TV show, The Great Cookbook Challenge, and is the creator of the award- winning and flavour-packed, Woolf's Kitchen chilli oils, sauces and pastes.
She trained at Leith's School of Food and Wine and is a food writer, entrepreneur and home cook to her family. She is inspired by her Thai roots and her love of big, bold flavours.
Her first book, ‘Dominique's Kitchen’ topped the charts as a No. 1 Sunday Times Bestseller. Her second cookbook, The Asian Pantry was published in June 2024.
