Eggs Benedict
An old favourite for a hearty breakfast INGREDIENTSHollandaise sauce4 extra-large egg yolks200g butter, melted50ml fresh lemon juiceSalt and pepperOther ingredients2 extra-large eggs125ml ( cup) ready-made croutons250ml (1 cup) blanched baby spinach4 slices of ham12 spears asparagus, blanchedMETHODFor the hollandaise, place the egg yolks in a blender and mix continuously while slowly pouring in the hot melted butter. Whisk in the lemon juice and season. Place in a bowl over a pot of hot water to keep warm, whisking occasionally until required.Poach the eggs in gently boiling water to which a tablespoon of white vinegar has been added (2-3 minutes for soft eggs). Divide the croutons between 2 jars and top with the spinach, ham, and an egg. Stick in the asparagus, spoon over the warm hollandaise sauce and serve immediately.Serves 2...
There’s never been a more important time to support independent media.
From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.
For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.
Already subscribed? Sign in below.
Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.