It is said that breakfast is the most important daily meal as it sets you up for the whole day that lies ahead. I totally agree. Although I love the traditional full Irish breakfast, it is great to have a change every now and again.
Cereals with fresh fruit and yoghurts are both healthy alternatives. However, a firm favourite when I worked in the Regents Park Hotel in London a few years ago was a play on the classic eggs Benedict. Here is my version.
Eggs Benedict - sort of
Ingredients
The classic makeup of eggs Benedict is basically English muffins, toasted, topped with ham, a poached egg, and creamy hollandaise sauce. It is a delicious meal but hard work to make, even as a chef.
This is my easier version using Irish ingredients:
First of all, the muffins. I buy my muffins in Aldi. They are delicious and very good value.
I do not use ham. Instead, I like grilled smoked streaky Irish bacon as the flavour is second to none.
The next twist is that I love tomatoes with poached eggs, and I use a much easier recipe for hollandaise.
Method
Toast your muffins until golden; not too crispy or it makes the eggs Benedict difficult to eat.
An easier way to make hollandaise is in the blender. Place egg yolks in blender with the lemon juice (1 tablespoon ) and seasonings. Turn the blender on high speed for five seconds to blend.
Melt the butter in a microwave until it is completely melted and hot. Turn the blender back on high speed and gradually pour in the butter. It will thicken into a beautiful yellow hollandaise in 20 to 40 seconds. Your sauce is ready.
Grill the smoked streaky rashers, lightly pan fry two slices of tomatoes, and poach your egg in boiling water for three minutes.
To assemble, top the toasted muffin with the streaky rashers, then the tomatoes, and finally the lightly poached egg. Pour the creamy butter sauce all over and enjoy.
This is such a tastier alternative to a full Irish and a lovely change. Sauteéd spinach and mushrooms can also be added as a layer, but that is more a brunch meal in my opinion.
Irish potato cakes with smoked salmon
This is a lovely way to start the day: Irish smoked salmon served with a potato cake cooked in Donegal rapeseed oil.
Ingredients
100g of plain flour plus extra for dusting
250g of leftover mashed potatoes
1 large egg yolk
½ a bunch of wild garlic or chives
2 teaspoons of horseradish sauce
4 tablespoons crème fraîche
1 lemon
Rapeseed oil
240g smoked salmon,
1 handful of mixed leaves
Method
Dust a clean work surface with flour.
Season the mashed potatoes with sea salt and black pepper.
Beat the egg yolk and chop the wild garlic or chives, then add to the potatoes with the flour. Mix well.
Lightly knead, then place the soft dough on the floured surface and roll out to about ½cm thick. Divide the dough into four and shape into rounds. Allow to chill in the fridge for at least 30 minutes, or until needed.
Mix the horseradish sauce with the crème fraîche. Add a squeeze of lemon juice, salt, pepper and a dash of rapeseed oil.
Preheat a non-stick frying pan until very hot, then cook the potato cakes in a little rapeseed oil for four to five minutes on each side until golden, crisp, and hot all the way through.
Serve with slices of smoked salmon and mixed leaves dressed with a squeeze of lemon, rapeseed oil and some salt and pepper.
There you have it - two delicious, easy breakfast alternatives. I hope that you like them and let me know how you get on.
If you have a cookery question, do not hesitate to contact me on [email protected] and I will do my best to help you.
Talk to you all next week.
