Happy New Year!
This brunch was much needed to ease the Hogmanay hangover and when I say brunch, it was essentially a late afternoon lunch by the time I managed to get out of bed.
I have never made hollandaise sauce before. I planned to make it on Christmas day but got too caught up with my presents. There are a number of recipes around for hollandaise sauce. I picked the first one I found as zero effort was a necessity today and when I saw the words “dead good”, I knew it was a go-er.
The recipe is available here http://www.bbcgoodfood.com/recipes/3921/dead-good-hollandaise- . The hollandaise was in fact dead good. The recipe calls for half a lemon. I found that this made it quite citrusy which was fine against the smoked salmon but would probably be a little too over powering with a traditional eggs benedict so I would go easy on the lemon juice and taste as you go. I like the hollandaise sauce to be quite runny so I added a splash of water to the sauce to get the desired consistency.
ALASKAN EGGS BENEDICT
This was basically an assembly job once the sauce was made.
- Toast the muffin.
- Top with a few spinach leaves.
- Place the poached eggs on top and then a pile of smoked salmon.
- Drizzle over the hollandaise sauce.
- Sprinkle with a pinch of pepper.
If only every day in 2014 started with this breakfast!