Tag Archives: hollandaise

Quick and Easy Eggs Benedict

Always fancied this one as a lazy Saturday morning treat but the prospect of perfecting hollandaise sauce always put me off. That and the fact that my poached eggs have always been a bit hit and miss. So, having discovered solutions for both of those issues, there was no holding me back! The result is a lovely dish that definitely sets the tone for a relaxed weekend: think soft, running egg dribbling over salty-sweet ham and nestling on a warmed toasty English muffin and to finish – a good dollop of the rich silky, smooth hollandaise sauce – enjoy with strong coffee, a paper full of good news (!) and some gentle background music. Happy Weekend!

Serves 4

What you need…

4 large, happy eggs

4 slices Serrano ham

4 English muffins, sliced in half

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

Put a wide saucepan of water over a high heat to come to a rapid simmer in readiness for poaching your eggs.

For each egg, lay a 40cm sheet of non-PVC cling film flat on a work surface and rub with a little oil. Crack your egg into the middle and then pull in the sides of the cling film and gently squeeze out any air around the egg. Twist, then tie a firm knot in the cling film to secure each of your eggs snugly inside. Set aside your 4 weird little parcels whilst you conjure up the hollandaise sauce.

In a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

Now, whop your muffin halves in the toaster/under the grill and cook until golden.

Meanwhile, drop your egg ‘parcels’ into the pan of simmering water and poach for 6 – 7 minutes, until soft-poached.

For each lucky person enjoying this little morning treat, pop the two halves of each muffin onto a warmed plate and drizzle over a little hollandaise sauce on both. Arrange a slice of Serrano ham on the bottom half of the muffin.

Snip open a cling film parcel, unwrap the egg and place on top. Drizzle with more hollandaise and…..enjoy! Scrumptious!

Tip…

If you’re wondering what the other half of the muffin is used for, it’s to mop up the excess runny egg!

Inspired by…

Well, this one is a bit of a collaboration! I have Izy Hossack (student and blogger) to thank for her hollandaise sauce recipe; Jamie Oliver for his approach to poached eggs and James Winter, who wrote one of my favourite cook books ‘Who Put the Beef in Wellington’ for the recipe idea!

How easy…

I know that I’ve simplified this dish, particularly the hollandaise sauce, which may not be authentic. That said, it’s a quick and easy very yummy treat my way!

Black Pudding and Smoked Haddock Hash with Hollandaise Sauce

Rich and decadent and yet wholesomely earthy, this is a wonderfully unusual dish and is at the same time both comforting as well as tasting rather treat-like. Essentially, rather lovely with the added bonus of being ideal for breakfast, brunch or supper!

Serves 4

What you need…

500ml milk

1 bay leaf

5 fillets smoked haddock

50g butter

2 small red onions, chopped finely

300g new potatoes, cooked and roughly sliced

200g black pudding, peeled and roughly sliced

4 happy eggs, hard-boiled, peeled and quartered

3 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

A handful fresh parsley, chopped finely

Wholegrain mustard (optional)

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

First, pour the milk into a medium saucepan, chuck in the bay leaf and bring the milk to the boil. Slide in the fish, bring to the boil again and then remove from the heat, allowing the haddock to gently cook in the warm milk as you make the sauce and the rest of the main dish.

Starting with the sauce: in a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

To the main event: melt the butter in large saucepan and sauté the onions over a high heat for 2 minutes. Add the potatoes and black pudding, stirring so they are heated through and lightly coloured. Add the vinegar and Worcestershire sauce and cook for a further minute. Add the parsley. Use a slotted spoon to retrieve 1 of the fish fillets from the milk and flake it into the hash.

Divide the hash between four plates. Use your slotted spoon again to retrieve each fish fillet from the milk and pop one on each pile of hash. Garnish with the egg quarters and then drizzle over a little (or a lot) of hollandaise sauce. Dig in! Absolutely yummy!

Tip…

Tip the left over egg whites into a zipped bag and freeze for future meringue-making.

Inspired by…

Izy Hossack (student and blogger) for the hollandaise sauce and Henry Harris (chef and importer of fine brandies and digestifs, as published in The Really Quite Good British Cook Book) for the main dish.