Recipes continued
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
4eggs
4thick 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.
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