Mexican Eggs Benny

DSC_0010.JPG

I’ve always kind of shied away from ol’ Eggs Benedict.  I’ve gotta say, I’m not the biggest fan of mayonnaise (that’s putting it mildly; come within ten feet of me with the stuff and I’ll whip out a crucifix and holy water) – and hollandaise sauce is pretty much a relative of the white stuff. Also, I’ve always been a bit nervous about making it myself.  I mean, combining egg yolks and hot butter whilst simultaneously poaching another couple of eggs to perfection is not the kind of stress I’m after on a Sunday morning.

Who knows what the hell possessed me to give it a go a couple of weekends ago, but after a bit of trial and error I found a really easy way of whipping up the hollandaise sauce – and I even livened it up a bit with some lime juice and chipotle paste.  Tada!  Really easy, stress free and scrumptious Mexican Eggs Benny (…Benito?).  I’ve served them up on a simple slice of toasted sourdough bread here, but they’d be even better with a layer of smashed avocado, salsa and bacon.  Banging! 😉

DSC_0008

Mexican Eggs Benny (serves 2)

Ingredients

For the Smoky Hollandaise Sauce:

  • 2 egg yolks
  • Juice from half a lime
  • 1 tsp of chipotle paste
  • 115g butter
  • salt and pepper

To serve:

  • Four poached eggs (check out my egg poaching tips here)
  • Sourdough bread, toasted
  • Chopped chives
  • salt and pepper
  1. To make the hollandaise sauce, blitz your egg yolks, lime juice and chipotle paste in a blender until combined. Next, melt your butter in the microwave and then very slowly pour it into the blender while it’s blitzing on a low setting.  This is a cheeky way of making the sauce without having to worry about faffing around on the hob and having the eggs scramble because the butter is too hot.  It works a treat, and allows you to set the sauce aside while you poach your eggs and toast your bread.
  2. To serve, heat the sauce for a couple of minutes on low on the hob – always stirring – then pour over your poached eggs and toast.
  3. Season with salt and pepper, and sprinkle with some chopped chives. 🙂

DSC_0017

If you fancy watching a video of me whipping up this recipe, then check out my IGTV here.  Have a great weekend! 🙂

5 Eggcellent Egg Recipes

jdvnA40.jpg

Happy Easter Monday!  Hope you’ve had a lovely weekend enjoying the beautiful weather and scoffing plenty of eggs – whether they be the chocolate kind, or the regular kind!  Speaking of which, I bloody love a good egg.  We go through boxes and boxes of them in my house; I use them for baking, for brunches and lunches… and even Bungle’s a big fan – he gets a boiled egg with his dinner every night.  So, with that in mind, I’ve scrambled together (…see what I did there?) five of my favourite egg recipes, from pink poached eggs to pavlova. 🙂

Bc5c9oh

1. Hair of the Dog Shakshuka

Eggs in Purgatory, Shakshuka… whatever you want to call it, this is breakfast comfort food done right.  This recipe kind of reminds me of the “Wake Up Juice” that Marty McFly feeds to Doc Brown in Back to the Future Part III when he’s passed out in 1885 (one of my favourite movies of all time!).  It’s got a punch that’ll put you back on your feet after a heavy night out!  The egg and crumbly feta are just the kind of comfort food you need when you’re hungover, while the vodka, lime and chilli flakes give it a bit of a zing.

DSC_0049

2. Perfectly Creamy Scrambled Eggs

Scrambled eggs was the first “meal” I learned to cook for myself; it was pretty much my go-to lunch whenever I came home early from school.  I was using exactly the same method (two eggs, splash of milk, knob of butter, stir) until recently, when I decided I could probably do better.  I’m talking super creamy scrambled eggs – so rich that you can forego the obligatory slice of toast.  And, after doing a little research and experimentation I think I’ve got it down.  All you need are two eggs, a tablespoon of butter, and a tablespoon of sour cream (…and a pinch of black pepper if you’re into that).  The trick is to whisk together your eggs and sour cream first, then melt the butter in a deep, nonstick saucepan on a low heat.  Pour the egg mix in and then use a silicone spatula to gently shove the eggs around rather than scramble them.  Serve them up BEFORE they set.  Yum! 🙂

CI5atOw

3. Halloumi Hash

You just can’t go wrong with a heavy helping of Halloumi Hash!  It’s one of those meals that’d work for breakfast, brunch or dinner since it’s got a little bit of everything.  Aside from the necessary potatoes and chunks of halloumi, fill it out with whatever veg you fancy – or whatever you’ve got in the fridge!  And of course, it wouldn’t be complete without a fried egg on top. 🙂

VEHKSgs.jpg

4. Pink Poached Eggs

I’m going to be absolutely clear on this one; this recipe is purely for the ‘gram.  There’s nothing out of the ordinary here – bog standard eggs, bog standard toast and a little bit of spinach and seasoning – the only thing that’s different is that the egg is pink!  There’s absolutely no culinary reason to make your poached egg pink – it won’t taste any different to a normal poached egg – but, it’ll definitely bring a smile to your face. I mean, isn’t everything better when it’s pink?  The trick is to use beetroot juice instead of the water you’d usually use to poach your eggs and – voila! – pink whites!

If Poached Eggs are your nemesis, here are some tips:

  1. Crack the egg into a small bowl or dish rather than straight into the water.
  2. Use a deep frying pan – it’ll give you more maneuverability.
  3. If you really want to cheat, crack your egg into a very lightly greased square of clingfilm and then twist to seal – it’ll keep all the whites together (but obviously won’t work for for the above recipe!)
  4. Crack your egg into a sieve to get rid of all the wispy white bits before you put it into the water – that way you’ll get a nice neat egg!
  5. Use a dash of white vinegar in the water to keep your whites together, or – if you’re only poaching one egg – try the whirpool method (swirl the water, then plop your cracked egg in the middle).

4VPCBVu.jpg

5. Pina Colada Pavlova

You weren’t expecting that, now were you?  But hey, it’s a recipe that makes utilizes the whole egg (no more wasted yolks!); the whites are used for the meringue and the yolks make a lovely pineapple curd.  If there’s one thing I remember about dinners in my house as a kid, it was the prepacked meringue nests my Mum used to buy from Sainsbury’s to make impromptu pavlova for afters (sorry, Mum, I know… I meant “pudding”).  So I thought I’d give it a go from scratch and make a pina colada flavoured one complete with pineapple curd, coconut cream and a healthy splash of rum.

Have an eggcellent week everyone! 😉

Pink Poached Eggs

How’s this for a bit of Friday Food Frivolity (…yikes, try saying that when you’re drunk!)?  I’m going to be absolutely clear on this one; this recipe is purely for the ‘gram.  There’s nothing out of the ordinary here – bog standard eggs, bog standard toast and a little bit of spinach and seasoning – the only thing that’s different is that the egg is pink!  There’s absolutely no culinary reason to make your poached egg pink – it won’t taste any different to a normal poached egg – but, it’ll definitely bring a smile to your face. I mean, isn’t everything better when it’s pink? 😉

If I was going to open a brunch cafe (and wanted to be a total douchebag about it) I’d probably call these Sunrise Eggs (…in fact, I’m having that one just in case – remember I called it!).

DSC_0015

Pink Poached Eggs

Ingredients

  • One or two fresh (that’s very important when cooking poached eggs!) eggs
  • 1 Tbsp Vinegar
  • 100ml Beetroot Juice (or if you’re boiling beetroots, just hold back the water)
  • Boiling water
  • Toast
  • Butter
  • Spinach (or smashed Avocado)
  • Ground black pepper
  • Pinch of chilli flakes
  1. Set the water to boil, then prep your toast and greens.
  2. Once the water is close to boiling, add your beetroot juice and vinegar and whisk.  You’re going to want to whisk the water until it creates a whirlpool, and then crack the egg into the middle before it settles.  This method will wrap the white around the egg.  Usually.  It doesn’t always work for me.
  3. Cook the egg for a minute then serve up on toast and spinach.  Season with black pepper and chilli flakes.

 

What are you up to this weekend?  What are your breakfast/brunch plans? 🍳