I've served poached eggs on top of toasted brioche and grilled asparagus with some smoked salmon on a side. Instead of hollandaise sauce I made butter sauce from "The MacNean Restaurant Cookbook". I bought Neven's book at the start of this year and the recipe for eggs benedict was the first one I tried. The butter sauce is very tasty and much easier to make than the real hollandaise sauce and I have made it many times since.
The dish was delicious; lightly toasted brioche with fresh tasting asparagus cooked al dente, lovely smoked Irish salmon, creamy & zingy sauce and of course the star of the show - poached egg with runny yolk, yummy!!! Perfect combination, I will be definitely making this dish again. Next time I might try it with some bacon or prosciutto instead of the smoked salmon.
Butter sauce - "cheaters hollandaise" (from "The MacNean Restaurant Cookbook" by Neven Maguire):
100 ml (3 1/2 fl oz) cream
1 tsp prepared english mustard
2 tblsp softened butter
1 tsp cornflour, sifted
squeeze of lemon juice
1 tsp snipped fresh chives
sea salt and freshly ground black pepper
Place the cream and mustard in a small pan and simmer for 1 minute. Whisk in the butter, cornflour and lemon juice, then continue to whisk for 2–3 minutes, until thickened. Stir in the chives and season to taste. Keep warm.
We finished our lunch with some freshly baked orange and strawberry cake served with homemade vanilla ice cream, custard and fresh strawberries.
No comments:
Post a Comment