Toby’s Fancy Breakfast variations – Hollandaise sauce

Serves: 4

Hollandaise sauce

• 120g butter
• 1.5 tablespoons white wine vinegar
• 1 tablespoon lime or lemon juice
• 10 peppercorns
• 2 egg yolks

Florentine

• 1 large bag of spinach
• 1 punnet of cherry tomatoes

Benedict – ham/ bacon

salmon florentine – smoked salmon, spinach, cherry tomatoes

Asparagus – with any dish!

Directions

Hollandaise sauce

1. reduce juice and vinegar to one tablespoon of liquid – put aside to cool for 10 minutes
2. meanwhile, melt the butter
3. when cooled, strain out peppercorns and combine with egg yolks
4. stir mixture over boiling water – ensure water does not touch bottom of bowl
5. when mixture thickens, slowly begin to combine the butter whilst you beat the mixture with a hand mixer – ensure only a thin stream is entering the bowl whilst stiring
6. when adding to poached egg, season with S,P, oregano and/or paprika

spinach

1.  melt 50 grams of butter, place spinach in large sauce pan – add S+P as needed + lemon juice

Asparagus

1. heat oil in a large pan, add asparagus, lemon zest, lemon juice and S+P
2. cook for ~3 minutes or until charred – toss

June 9, 2020 by Abby Leave a comment