July 22, 2011 in Uncategorized
No birthday, anniversary or any event that is even remotely celebrate-able goes by without a celebratory breakfast. Every day during the Easter and Christmas seasons – breakfast is accompanied by the well-loved seasonally traditional cakes called Colomba and Panetone; and uovo battuto which is espresso coffee topped with a mixture of beaten egg yolk and sugar. In winter, I will add a dash of Marsala Wine to ‘my’ uovo battuto …. Hehehe gotta warm the chef up!
Seeing the Masterchef contestants beat themselves, and their eggs into a virtual coma last week made me giggle. Our ‘special’ breakfast’s eggs would not be considered special by Ticky, Max or Dans unless they are drenched in a pale yellow blanket of Mum’s Hollandaise sauce. Actually, my Hollandaise is probably (I am reaching for my Larousse Gastronomique as I type … one handed!) not a real Hollandaise. One second ……… I have consulted with my Guru Larousse and I can confirm that my recipe does fulfil the criteria to qualify it as a bona fide Hollandaise Sauce.
The thing is – my method of making this sauce is like uber, cheat cheat, skanivah, joek easy! Seeing as I make mayonnaise in my liquidiser and the method of making a Hollandaise is pretty much the same – I gave it a go and it works like a bomb. No double – boilers or sweaty armpit as a result of arm-breaking whisking the butter in! My ‘I –was- born- lazy’ method may not advance you to the next round in Masterchef but it will improve the quality of your Sunday mornings ….. leaving you as fresh as a daisy with loads of energy to devote to more rewarding and enjoyable Sunday morning activities!
Poached Eggs with Quick & Easy Hollandaise Sauce
3 Jumbo egg yolks at room temperature
1 ½ tsp of Hot English Mustard
1/3tsp of cayenne pepper
½ tsp salt
The juice of ½ – 1 lemon
4 Eggs to poach
To make the Hollandaise Sauce
you can also use eggs as most Woolies Stores have started stocking
them and they are free range …YAY!
Place the butter into a jug and microwave until its melted
Pop your egg yolks into your blender and switch on for about 1 minute.
This will take the yolks to the ribbon stage –
Add the hot English mustard, cayenne pepper and salt.
Switch the blender on and add one drop of the butter – and slowly, slowly drop by drop add about 50g of the butter to the egg mixture. Once you have about 50ml dropped in add the rest of the butter in a very slow thin stream all the time keeping the blender going. Stop the blender and add the juice of half of the lemon and mix well. Taste the sauce as you may want to add more – mustard or lemon or cayenne – I add plenty of all three as I like my Hollandaise sauce to be tangy and with a bite.
To Assemble your Eggs Onassis
Toast two muffins
Poach two eggs
Butter the Muffins
Top with smoked salmon
Add a poached egg on top of each muffin
Smother with yummy Hollandaise
Crown with some Salmon Caviar and garnish with some chives
– if you don’t have or can’t find any salmon caviar, garnish with a sprinkle of cayenne pepper,
a twist of lemon and chopped chives.
I served this to TrickyRicky on Father’s Day this year –
I lined up all his favourite things …. Cappuccino, Sunday Paper and Eggs Onassis!
Happiness is ….
If this breakfast doesn’t quite blow your bed-head back
here are some alternatives.
Fried Potatoes with Parma Ham and chilli Oil
click on the pictures to be taken to the recipes
Cheese Basil & Ratatouille Omelette
The Tripepi Hangover Cure
Breakfast Bunny Ciao
Wishing you all the best weekend ever!
Pick up the phone – invite some family and friends to a
Bubbly Champagne Sunday Breakfast!