EGGS BENEDICT Ingredients: Eggs Benedict -1 poached egg
-½ English breakfast muffin
-1t butter (for muffin)
- ½ Avocado1
- Slice of soccer ball ham -cherry tomatoes -Slice of smoked salmon
-Spinach leaves
Hollandaise Sauce: -30g butter
-15ml cream
-1 egg yolk (slightly beaten)
- 2t lemon juice
-1/4t dry mustard
-1/8 t salt
-sprinkle of cayenne pepper Methods, Hollandaise sauce: 1 .fill around ¼ of a sauces pan with water and boil, once boiling reduce heat to very low so the water is barely simmering 2. Place the egg yolk in a glass bowl and place over the pan making sure the bowel is not touching the water. 3. Using a wire whisk, whisk the mixture constantly for 1 minute. 4. Add the butter into mixture, 1 s cube at a time, whisking constantly and adding another cube after the previous one has been mixed in completely 5. Remove the bowl from the pan and place on a heatproof surface.
6. The cooked sauce should have the consistency thickened cream. 7. Whisk in the lemon juice, dry mustard and salt. Poach an egg by: 1. Placing a small saucepan on the heat, fill with around 5cm water and a dash of white vinegar 2. Bring the water/ vinegar mixture to an almost simmer 3. Whisk the water in a whirlpool motion 4. While water is in motion crack an egg into the water.
QUICK ‘N’ DELICIOUS
5. Cook for 2 ½-3 minutes, and remove egg from water to check runniness of yolk feel gently