Dreaming off eggs Benedict

So I’m having a relatively quiet weekend staying in out of the cold. There’s nothing better than being cosy on your sofa watching delicate soft snowflakes fall outside your window. After having an awesome meal at my friends last night, (a delicious creamy gratin infused with lime and lashings of peanut butter – well worth a mention don’t you think?) I’m feeling inspired to make something a little bit special for breakfast.

This morning I’m craving a classic favourite; beautiful eggs Benedict. My definitive morning choice at any restaurant or cafe. Who can beat smoked grilled ham resting on crispy muffins and perfectly poached soft gooey eggs topped with a rich indulgent Hollondaise sauce? It’s the king of all breakfasts.

It’s not however quite as easy to recreate this tasty little breakfast bite. I’ve only tried Hollandaise sauce a couple of times and both times were mildly unsuccessful! My first attempt the egg scrambled. Second attempt I achieved a gorgeous creamy consistency but went a little overboard on the lemon. Would have been great if I was making fish. Sadly I was not.

Having watched countless cookery programs trying to master the art, here goes nothing …..

To make perfectly poached eggs

My little tip is to pop the eggs (in their shells) in boiling water for about 30 seconds. This way the eggs cook slightly so they form a loose shape in the shell. When you break the egg it means it reduces the chances off the egg from spreading in the boiling water.

Next make sure the water in boiling then. Add a tablespoon of vinegar.

Make a well in the water and break the egg into the middle. Poach the egg for a few minutes, until you see that the colour of the egg starts to darken.

Hollandaise sauce
You will need
2 egg yolks
2 tbs white whine vinegar
Squeeze of lemon
Good sized knob of butter about 4oz
A few peppercorns and a bay leaf

Put the vinegar into a pan with the peppercorns and bay leaf, then boil on a high heat until it reduces by half. Strain the mixture separating the vinegar from the peppercorns and bay leaf.

Either whisk or blend the egg yolks together with your vinegar reduction.

Melt the butter on a low heat, then slowly pour into the vinegar reduction and either blend or whisk vigorously if you are mixing by hand. Once the sauce starts to thicken, add a squeeze of lemon and season with salt and pepper.

Finishing touches
Toast two muffins, place some thick slices of smoked ham on top of the muffins and grill for a couple of minutes, then top with your gooey perfectly poached eggs and cover with lashing of buttery Hollandaise. Sprinkle with a little chopped fresh parsley and enjoy a gourmet brekkie from the comfort of your own home.

Happy breakfast!

Hello world!

Eiffel Tower post card

Ooh well isn’t this a little bit exciting…

So after months of deliberating I have finally got myself into gear and set up this little baby! Having spent the last couple of years leaving London on a jet plane and swanning off to many exotic places (yes I am a lucky little madam) I thought it best to document my adventures on the world wide web for all to see.

Just to give you a little bit about me… My absolute favourite pastime is to relax on a beautiful beach with a refreshing cucumber-infused Hendricks and tonic and immerse myself in a good book. Failing that, I’m a sucker for a good snowboard trip. Sometimes plummeting down an icy mountain is remarkably more appealing than a relaxing stroll along the sand. And of course taking in the breathtaking views of the stunning Alps is absolutely mind-blowing.

When I’m not dreaming of running off to sunny beaches or snowy mountains, I can be often found cavorting at festivals, hosting wine-fuelled dinner soireés and generally embarrassing myself ever-so-slightly at any given opportunity. I’ve come to the conclusion that it’s just no fun to take yourself too seriously, so I’ve learnt to whole-heartedly embrace my slightly goofy personality and pass it off as endearing. Or so I tell myself anyhoo.

I love nothing more than being wined and dined, taken out to fancy restaurants (or being flown to one) and over indulging in some good old gourmet grub. Sampling the latest restaurant menu is the best way to get inspiration for your own cooking, and I love to recreate my own versions of classic dishes. If not to impress friends and the boy, to spice up the weekly food routine and encourage some creativity in the kitchen.

So to briefly sum up, not only do you get to swot up on my latest travel tales, I will also indulge you in a collection of restaurant and hotel reviews, together with some delicious homemade marvels to tantalise those taste buds. Happy reading! x