Thursday, 16 August 2012

Sunday, Sunday

Breakfast is my favourite meal of the day. I'm not talking about rice bubbles, but something filling. Not something shoveled in as you are rushing out the door, but something a bit later, something that takes a little longer to make and is far more satisfying.

I like eggs and am incredibly grateful that we can eat them and all my favourite breakfasts have them and every now and then I can convince the less civilised people in the house to wait a little and have a decent breakfast. On Sunday that breakfast was Eggs Benedict. Well, almost. Since ham is on the "no go" list our eggs were a little on the naked side, but equally delicious. This is something you could make for guests. I've found since having children, that brunch is a really great time to get together with people. The kids are mostly happy and not tired, you have enough time to get it together in the morning and the kids haven't had a chance to trash any pre-visitor cleaning you've done. There is also the fact that failsafe breakfast food is not so different to non-failsafe breakfast food.

Eggs Benedict (naked)
  • eggs - allow two per adult
  • toast - whatever bread you tolerate
  • Hollandaise Sauce
Hollandaise Sauce  
Serves 6
  • 4 egg yolks
  • 1 Tbsp citric lemon
  • 180g nuttelex in smallish globs at room temperature
  1. Part fill a medium saucepan with water and bring to the boil. Lower the heat to barely a simmer and fit a bowl on the top so that the water doesn't touch the base of it.
  2. Put egg yolks and citric lemon into the bowl and whisk (by hand or with electric beaters) until it is thick and pale.
  3. Add the nuttelex a little at a time whisking continuously. Only add more when the previous piece is fully incorporated
  4. When all the nuttelex is incorporated and the sauce is thick remove the bowl from the pan and set aside.
Poached Eggs
I found some brilliant instructions for perfect poached eggs on another blog, and since they were so beautifully done with fabulous photos I will just give you the link. Not Quite Nigella's Poached Eggs 101

To serve, place an egg on each slice of toast and top with sauce. Garnish with a little parsley.

Yes, I know. The day I plan to take photos my sauce flops. Still tastes fab, but lacks body. I added the nuttelex too quickly.
You could also serve with slices of deli chicken.

Dairy - Use unsalted butter in the sauce.
Amines - Use salt cured ham or smoked salmon.

If you are serving this up for guests that don't have restrictions use slices of toasted baguette and ham or salmon for under the eggs. They probably wont notice the sauce isn't the real thing. I don't really like the taste of nuttelex and was worried it would taste terrible, but I happily devoured this sauce.

No comments:

Post a Comment