Celebrate spring with eggs Benedict
Summer is here! And we feel the occasion needs to be marked with a suitably summer-like breakfast: like this delicious eggs benny with asparagus, smoked trout and a cheat’s Hollandaise sauce!
Eggs benedict
Serves 4
Preparation: 10 minutes
Cooking: 15 minutes
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients:
For the Hollandaise sauce:
- 4 large free range egg yolks
- 4 T Woolworths Pickling Condiment
- 200 g cold butter, cubed
- Sea salt and freshly ground black pepper, to taste
To serve:
- 100 g Woolworths Mini Asparagus, blanched
- A squeeze of lemon juice
- Smoked trout ribbons, for serving
- Free-range eggs, poached, for serving
- Baby spinach, for serving
- Woolworths English Muffins, toasted, for serving
Method:
- To make the Hollandaise sauce, place the yolks and pickling condiment in a metal bowl and whisk. Place over a pot of simmering water, making sure that the water does not touch the bowl to prevent the eggs from scrambling. Whisk continuously over a low to medium heat until thick and pale. Gradually add the butter, allowing each cube to melt before you add the next. It should be smooth and silky.
- Remove from the heat, season to taste and serve over toasted English muffins topped with baby spinach, blanched lemony asparagus and soft poached eggs. Add smoked salmon or trout ribbons if you like.
Not big on cooking?