Page 18 - The Australian Womens Weekly Food

Summer Lovin’ Breakfast

“I love this super-easy method of poaching eggs.
Once the water comes to the boil, remove the pan

from the heat, cover and stand for 4 minutes.
It’s that simple – you’ll always get a gooey yolk.”

Louise Patniotis, Food Studio Manager

EGGS BENEDICT to keep warm. Repeat with the FRENCH TOAST
otherfoureggs.
PREP + COOK TIME 50 MINUTES (+ COOLING) PREP + COOK TIME 30 MINUTES SERVES 4
3 Meanwhile, split the muffins
SERVES 4
in half and toast.
4 eggs
4 Serve muffins topped with ham,
8eggs ½ cup (125ml) pouring cream
poached eggs, hollandaise sauce and
4 english muffins ¼ cup (60ml) milk
chives. Sprinkle with black pepper.
200g shaved leg ham 1 teaspoon ground cinnamon
¼ cup finely chopped fresh chives ¼ cup (55g) caster sugar
HOLLANDAISE SAUCE
100g butter, melted
Bring the vinegar, juice and
HOLLANDAISE SAUCE 8 thick slices white bread
peppercorns to the boil in small
1½ tablespoons white wine vinegar 2 tablespoons icing sugar
saucepan. Reduce heat; simmer,
1 tablespoon lemon juice ⅓ cup (80ml) maple syrup
uncovered, for 2 minutes or until
½ teaspoon black peppercorns
liquid is reduced by half. Strain
2 egg yolks 1 Whisk eggs in medium bowl,
through a fine sieve into a small
125g unsalted butter, melted then whisk in the cream, milk,
heatproof bowl; cool for 10 minutes.
cinnamon and sugar.
1 Make hollandaise sauce. Whisk egg yolks into vinegar mixture. 2 Heat a quarter of the butter
2 To poach eggs, half−fill a large Set the bowl over a small saucepan in a medium frying pan. Dip two
shallow frying pan with water; bring of simmering water; don’t allow water bread slices into egg mixture, one
to the boil. Break one egg into a cup, to touch base of bowl. Whisk mixture at a time; cook bread, in batches,
then slide into pan; repeat with three over low heat for 3 minutes or until for 2 minutes each side or until
more eggs. When all eggs are in the thickened. Remove bowl from heat; browned. Remove french toast from
pan, allow water to return to the boil. gradually whisk in the melted pan; cover to keep warm.
Cover pan, turn off heat; stand for butter in a thin, steady stream, 3 Repeat step 2 to make a total
4 minutes or until a light film of egg whisking constantly until sauce of 8 french toasts.
white sets over yolks. Remove eggs, is thick and creamy. 4 Serve French toasts dusted
one at a time, with a slotted spoon with the sifted icing sugar and
and drain on paper towel; cover drizzled with maple syrup.

18 AWW FOOD • ISSUE THIRTY FIVE