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Brighten up your Spring mornings with Chef Londt’s, Eggs Benedict & Hollandaise sauce recipe.



The Executive Chef at Park Inn by Radisson, Cape Town, Newlands’, Tharwat Londt, shares his recipe for Eggs Benedict and Hollandaise sauce which is sure enough to brighten up any Spring morning. Try out this delectable breakfast recipe in the comfort of your own home!


This recipe serves 2.


Ingredients:

Smoked salmon benedict.

You will need an English muffin

Some smoked salmon

Fresh wild rocket

2 eggs the freshest eggs possible

Spirit vinegar

Hollandaise


Hollandaise

2 large egg yolks

1 tablespoon of cold water

120g butter melted and clarified

Pinch of salt

1 table spoon fresh lemon juice


Method:

Hollandaise Sauce

 In a medium heatproof bowl set over (but not in) a large saucepan filled with 5cms of

simmering water, whisk the egg yolks with the cold water and salt until warm to the touch.

Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until

incorporated.


 Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the

lemon juice and set aside.

 (For béarnaise use white wine vinegar instead of lemon juice and add some chopped fresh

tarragon)



Eggs Benedict

 Fill a medium sized sauce pan with about 10 cm of water and bring to the boil, then drop it

down to a gentle simmer and add 1 tablespoon of spirit vinegar, the vinegar helps to

coagulate the egg white and hold that “perfect” poached egg shape.

 If possible crack the eggs into its own ramekin so as to make it things a little easier to place

them into the water and you will be able to remove any bits of shell that might fall into the egg

 Next, stir the water to create a vortex, then gently drop your eggs in to the middle of the

whirlpool, this helps to form “the white jacket” around the egg yolk. Leave these to poach until

your desired temperature, about 3 ½ minutes for soft poached.

 While that is poaching, cut the muffin in half like a burger bun and toast.

 Place muffin on a plate and top with fresh rocket and salmon

 When your eggs are ready, using a slotted spoon gently lift them out of the water and allow

the excess water to drip off, then gently place the egg on top of the muffin

 Now top with hollandaise and season with fresh cracked black pepper and a pinch of salt.

 Bon appetite.

©2019 by SA Life Magazine.