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Eggs Benedict with a Clover Mock Hollandaise Sauce

Benedict

Eggs Benedict with a Clover Mock Hollandaise Sauce
 
Recipe: Anél Potgieter 
Serves: 2 
Preparation: 5 minutes
Cooking: 15 minutes
 
INGREDIENTS
 
Mushrooms
2 Tbsp butter
1 sprig thyme
4 very large brown mushrooms
salt and pepper
 
Mock Hollandaise
¼ cup Clover Classic Mayonnaise 
¼ cup sour cream 
½ tsp lemon juice 
½ tsp prepared yellow mustard, or to taste 
pinch ground paprika
1 dash hot pepper sauce
 
Poached Eggs
4 eggs
salt and pepper
 
4 slices cooked ham, to serve
rocket leaves, to serve
 
METHOD
 
Mushrooms
Heat the butter in a frying pan over medium to high heat. Add the thyme and mushrooms and fry the mushrooms until cooked. Season with salt and pepper.
 
Mock Hollandaise
Whisk the mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 - 3 minutes.
 
Poached Eggs
Poach one cold egg at a time.
Bring water in a small saucepan to the boil, reduce heat and let the water simmer - water should maintain a few small occasional bubbles. Using a spoon, carefully place the whole egg with the shell in the simmering water. Simmer for 25 counts while stirring lightly with a spoon. This will set the egg whites on the outside and will prevent it from swimming all over when poaching.
Crack the egg into a small dish, partially submerge the dish in the pot, and tip the egg into the simmering water – do not stir the water before or during poaching. Cook until the whites are set and opaque, but yolks are still runny, about 2 minutes. Remove the egg with a slotted spoon and slide on to a plate, dry with a paper towel.  Season with salt and pepper.
Place the mushrooms on plates (2 per person), place the ham slices on top, then the poached eggs and lastly drizzle with the Hollandaise sauce. Serve with fresh rocket leaves. 

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