La Rosa Della Cucina (The Pink Kitchen)
By William Brittain
Eggs
Benedict Ingredients: Hollandaise Sauce: 30g of Butter 15ml of Cream 1 Egg Yolk 2t Lemon Juice 1/8 Salt A sprinkle of Cayenne Pepper
Eggs Benedict: ½ English Breakfast Muffin 1 Egg1 slice of Soccer Ball Ham 1t Butter A Dash of Vinegar
Avocado, Salt and Pepper
Recipe: Hollandaise Sauce 1. Place a heatproof bowl over a sauce pan that is quarter full of water. 2. Remove bowl and place lid on saucepan and bring the water to the boil on high heat.
3. Remove lid and place the bowl over the saucepan and place Egg yolk in the bowl. 4. Using a whisk, vigorously stir for one minute. 5. Add cream cayenne pepper and a sprinkle of salt. 6. Add a cube of butter one by one and whisk into till the sauce has a thin consistency. 7. Remove bowl from saucepan.
Recipe: Eggs Benedict 1. Fill a saucepan quarter full of water and bring to a simmer on high heat. 2. Pour in a dash on Vinegar and stir till a whirlpool starts to form. 3. Crack egg into the sauce and wait till it is poached. 4. Serve on an English muffin with a slice of ham and Avocado.