We’ve all heard the old adage “Breakfast is the most important meal of the day” and it’s true. When you start your day off with a delicious meal all seems right with the world.
I thought long and hard about what would be the very first recipe I would publish on this website. There were so many options running through my head – what would you guys out there be most interested in and, equally, what would be an accurate reflection of me as an avid home cook?
My take on the famous lolly bag cake from MasterChef? my Portuguese inspired baked eggs? my chocolate tart??? There were just too many options!
But my heart kept coming back to that most important meal of the day, and what better place to start this recipe sharing journey than with breakfast. So with that in mind my hands down favourite breakfast to indulge in either at home or when I go out for brunch with friends is deliciously gooey Eggs Florentine.
Here is my version of this timeless dish. I hope you all enjoy making it as much as I enjoy eating it!
1) Fill a large saucepan with water until approximately 8cm deep. Add the salt and vinegar and bring to a gentle boil. Reduce the heat till the water is just simmering.
2) While you’re waiting for your water, Place butter in a saucepan and melt over a medium heat making sure that you don’t burn the butter. Once it has melted take it off the heat.
3) Meanwhile Place egg yolks, mustard, Tabasco and lemon juice in a blender and blend for 5 seconds or until just combined.
4) Set your blender to high speed and, with the motor running, slowly pour the melted butter into the blender. Your sauce should start to thicken almost immediately. To keep your sauce warm place your blender in a container filled with hot tap water.
5) Fill a bowl up of cold water and set aside (this will be used to stop the eggs from cooking so then they can be reheated without over cooking).
6) Working with one egg at a time, crack an egg into a small bowl, then using a slotted spoon stir the simmering water in your saucepan. Slowly add your egg to the centre of the whirlpool. Cook your eggs for 2-3 minutes for soft set yolks or 3-4 minutes firm set yolks. Using that slotted spoon carefully remove your egg from the water and place in bowl of cold water. Repeat this step for all 4 eggs.
7) Once all your eggs are semi cooked bring saucepan up to the boil. Once the water comes to the boil remove your saucepan from the heat and carefully place your eggs back in to the water and let stand them for a minute or so.
8) Trim your asparagus approximately 2cm from the base. Heat a grill pan on medium high heat, place your asparagus on grill pan and cook for 1-2 minutes on each side or until it turns bright green. Once cooked remove from heat and set aside.
9) To serve place toasted bread on the bottom of your plate, add 2-3 slices of smoked salmon topped with half the asparagus. Top with poached
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx