Chef Skills: Eggs Benedict, How to Hollandaise and poached eggs

making me hungry

Considering it was one of my new years resolutions I have done really badly. My chef skills series was suppose to document my attempts at trying and practising professional kitchen techniques but I have so easily stumbled back into my usual healthy, big bowl based veg meals which although pack a punch of flavour don’t teach me anything new. I am quite use to creating these meals and know how to season and spice correctly but for me they don’t have the precision that I want to advance my cooking with. So to get back on the horse I thought I would attempt a relatively easy task with ingredients I already had, a classic hollandaise sauce, atop a poached egg, i.e. Eggs Benedict. And boy was it the best brunch I’ve made in a while (other then my classic eggy bread nom nom)

Brilliant Brunch to kick start your day, eggs benedict with salmon

Ingredients Serves 2

2 or 4 Eggs , 1 tbsp White wine vinegar, 2 English Muffins

For the hollandaise

2 Egg yolks

1/2 tsp White wine vinegar

100g Butter

A splash of water

A pinch of salt

Juice of half a lemon

how to hollandaise

To make the Hollandaise

1. Gently heat the butter in a pan till melted. Scoop any white solids off the top and discard. Keep warm

2. Whisk the egg yolks, vinegar, salt and water till combined in a heat proof bowl and set over a pot of simmering water.

3. Gently whisk the egg mixture over the heat till it starts to thicken and becomes paler in colour

4. Take off the bowl off the heat and slowly whisk in the still warm butter. The most important thing here is to do this very slowly, like when making mayonnaise, add the butter in a little at a time and wait till combined before adding more butter.

5. Add the lemon juice in a little at a time to taste. I don’t like it too lemony but others like alot. Keep the sauce warm till your ready to plate.


Eggs benedict and salmonTo poach an egg.

There is no mystery with a poached egg, just a little bit of practice and then sometimes there are just eggs which are evil and won’t behave

1. Use your biggest pan and fill with at least 1.5 litres of boiling water and add the vinegar.

2. Once the pan is boiling, stir it in a clockwise direction (this will bring the water to just under boiling and allow the egg to wrap around it self.

3. Once you’ve got a whirlpool going, slowly slip an egg into the centre of it. ( I first break the egg into a little bowl to slip it into and always use eggs that have come to room temperature)

4. Allow the egg to cook for 2-3 minutes, the white will curl around the yolk to form a circular egg.

5. Lift out of the water with a slotted spoon and rest for a minute before putting it on toasted muffin slathered in your home made hollandaise. mmm tasty. Repeat with your remaining eggs.

Eggs benedict salmon brunch


ooooooooo yolky eggs benedict

The only problem with poached eggs is that you have to do them one at a time which renders them a bit cold if your trying to serve them all in one go. I would recommend maybe trying to keep them warm in a very low temp oven till your ready to serve but be careful about over cooking them. A poached egg is nothing without a gooey centre. I added some cooked salmon to one half of my muffin for a bit of decadence and a sprinkling of dill or parsley goes very well in the sauce as well as on the egg and any fish you might use. Don’t forget to season your egg before you put the sauce on, it makes all the difference.

Lorna

x xxx

3 Fruity Toppings for Toast

fruit on toastI would definitely say that British breakfasts are boring for the most part. On weekends we indulge and do a proper meal, a full English is a staple of the Saturday after the Friday night before and a continental mish-mash of a brunch is satisfying to graze on during a lazy Sunday morn. The rest of the week appears to be a combination of the same sad cereal, bread and butter or for the lucky but unhealthy a bacon or sausage sarnie from the cafe next to the bus stop. One of Britain’s favourites is toast for a quick warm meal but it normally doesn’t really have that many calories or nutrients to really set you up for the day unless it’s got a tasty topping! Here are three easy ones to start with.

chocolate banana on toast

1. Chocolatey Bananas

Serves 1 Ingredients: 1/2 tbsp coconut oil, 1 banana, 1 tsp coco powder,1 cup of soya milk, a handful of flaked almonds, some toast

Melt the coconut oil in a pan with the coco powder and when warm add in the banana cut into slices. The pieces will start to sizzle, mix gently to get the banana coated in the oil. When fully combined add enough of the soya milk to make a chocolatey sauce. Heat till warm. At the same time toast the almond flakes in a pan till golden. Make your toast, top with the chocolate banana mixture then sprinkle over the almonds. Delicious!

Amaretto Apples on Toast

2. Amaretto Apple Sauce

Serves 1 Ingredients: 2 medium eating apples, 1tbsp butter, 1/2 tbsp demerara sugar, 2tbsp Amaretto liqueur, some toast

Melt the butter in a pan and add the apples chopped in to bite size pieces (you can peel or leave the skin). Stir the the apples till they start to colour. Add the sugar, mix until melted. Add the amaretto and warm through. Though only optional I think it adds a luxurious treat to breakfast and works really well with the apples. Pile on to toast and enjoy.

tomatoes on toast

3. Tomatoes on Toast

Serves 1 Ingredients: A good handful of cherry or plum tomatoes, 1 tbsp olive oil, a small handful of parsley, salt and pepper, 1 garlic clove, some toast.

Tomatoes are fruit you know! Simple chop the tomatoes into quarters or smaller for larger ones, add to the oil once heated in a pan. Allow them to reduce down, season and then add finely chopped up parsley at the last minute. (Optional for Garlic lovers) Slice a length off the garlic clove, and while holding the uncut edge, rub the cut edge all over one side of your toast and add a splash more olive oil if you wish. Add the tomatoes and you’ve got one more tasty breakfast to start your day.

Simple recipes that only take 5-10 mins to make but will give you something just a little bit more inspiring and more nutritious to get your ready for the rest of the day. Why not try one tomorrow morning.

Lorna

x xxx