Eggs Benedict with Smashed Avocado and Hot Smoked Salmon

Brunch Series #1

Brunch is a perfect fusion of breakfast and lunch. Who does not like eating breakfast foods at any other time of the day! My obsession with brunch started I think due to the fact that I am not an early riser. So I always ended up eating later than my family. When I worked in Hilton this was the place where I really learned all about brunch as we had it on our weekend menu. I still remember when I had to make hollandaise sauce for the first time and believe me I was terrified. I think what scares people the most about this famous sauce is that it can split very quickly. However, if the steps are are followed it can be simple. Make sure you clarify the butter on a very low heat as you don't want to burn the butter. Once the milk solids sink to the bottom its ready. I usually pour the butter straight from the pot due to practise. But pouring it gently with a ladle will ensure your sauce from splitting. It is also god to note to allow the butter to cool down a little bit as heat also has an important factor in it.

Eggs Benedict can be found on almost every brunch menu and each chef has its own interpretation of it. The most common are Eggs Benedict served with bacon, Eggs Royal which is served with smoked salmon and Eggs Florentine with spinach. Traditionally they are served on toasted english muffins but I find them more on the sweet side and prefer mine on a homemade white loaf.

Apart from the sauce the eggs play an important role. One of the modules in my class was all about "eggs". So we learned all about it different preparations of this simple ingredient. Let me tell you my first poached egg was an epic fail! The water was boiling so much when i poured the egg in, it disappeared. To avoid this I will give you all the tips and trick I learned along the way. Make sure your eggs are very fresh and are cold the egg white will set better creating a perfect shape. Another thing that helps egg white set is vinegar. Don't use too much of it as it will transfer into the flavour of the egg. Once the water comes to a boil reduce the heat a little and pour your egg in the middle of the vortex. If you have your eggs ready in small ramekins it will prevent you from burning yourself and you will have more control.

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Ingredients: Serves 3-4

Bread

500g strong flour

30g fresh yeast/ 1 pack dried

10g salt

40g butter

300ml warm water

Hollandaise sauce

2 egg yolks

1/2 Tbs

115g butter (clarified)

Salt & Pepper

Lemon Juice

Poached eggs

6 eggs

1 Tbsp of white wine vinegar

Pinch of salt

Method

1. For the bread sieve the flour and salt together

2. Rub in the yeast and butter

3. Slowly pour the warm water and mix with a wooden spoon for 2 minutes

4. Tip the dough onto a lightly floured surface and knead the dough until smooth

5 Cover with cling film and let rise for an hour

6. Once ready knock the dough back and knead for few minutes let rise for 30 min

7. With a very sharp knife or razor slash the top of the bread

8. Bake the bread at 220 degrees for 25-30 min

9. For the poached egg, boil the water with vinegar and season with salt. (the vinegar helps the egg whites to set)

10. Crack the eggs in a small bowl/ramekin and have them ready. When the water starts to boil reduce the heat a little bit and swirl the water to create a vortex

11. Gently pour the egg in the water. Repeat the steps with the rest of the egg, 2-3 at a time depending on the size of the pot. Do not over crowd them!

12. Once ready 2-3 minutes (the whites will be firm and yolk still soft in the middle) remove with a slotted spoon and place them on ready plate with a towel to drain the water.

13. If you are not serving them immediately place the eggs in a ice bath to stop them from over cooking and gently warm them once ready.

14. For hollandaise sauce melt the butter on a very low heat (clarified butter) this allows the milk solids to sink to the bottom leaving a clear golden liquid on top

15. Place the egg yolks, vinegar and touch of hot water into a bowl

16. Whisk the eggs over a water bath until the mix turns light (ensure the eggs don't cook, so take them off the heat while whisking from time to time)

17. Place the bowl on top of a tea towel so it does not move around and very slowly add the clarified butter continuously whisking. (most important step)

18. If you add the butter to quickly it will split your sauce. Continue whisking until all the butter is incorporated and the mix becomes thick and creamy

19. Add few drops of lemon juice and season with salt and white pepper.

I hope you enjoy one of my favourite brunch dishes to create will try them out for your family. This is the first of many recipes on the brunch series so do let me know if you want me to try out next.

Thank you for reading

S