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Eggs Benedict
3 egg yolks
1 tablespoon lemon juice
1 tablespoon water
125g butter, melted
Salt & pepper
4 eggs
2 English muffins, toasted
4 slices ham or bacon, grilled
1. Place egg yolks, lemon juice and water
in a heatproof bowl over a saucepan of
simmering water.
2. Whisk mixture until it thickens and is well
combined.
3. Gradually add melted butter; whisking
continuously until sauce is smooth and
thick. Do not allow sauce to boil or it will
separate.
4. Remove from heat and season to taste.
5. Poach eggs according to directions.
6. Top toasted muffin with grilled ham/bacon
and poached egg.
7. Drizzle over warm hollandaise sauce.
Eggs Florentine
20g butter
1 clove garlic, chopped
150g baby spinach leaves
Squeeze of lemon juice
4 eggs
4 thick slices sourdough, toasted
Salt & pepper
1. Heat butter in a large frying pan over
medium heat, add garlic and cook 1
minute.
2. Add spinach and cook until just wilted;
add lemon juice.
3. Poach eggs according to directions.
4. Top toasted sourdough with wilted spinach
and poached egg; season with salt and
pepper.
Recipes continued