To make the hol­landaise:

Element - - Living -

Set a small pot half filled with water on to boil then turn

down to a sim­mer Place the four yolks and vine­gar into a stain­less steel

bowl. Place onto the pot of sim­mer­ing water whisk­ing un­til the mix­ture is very

thick. Lift the bowl ev­ery now and then if your mix­ture looks like it might scram­ble. Re­move from heat and very slowly driz­zle in the

but­ter whisk­ing all the time. Get some­one to hold the bowl while you whisk. Fin­ish sauce with a good squeeze of lemon

juice and a lit­tle sea salt. Put into a small con­tainer with a lid on, and

put aside. Place the toasted muffi­non to warm serv­ing plate.

Top with a small hand­ful of fresh baby spinach. Place three slices of warm fried haloumi over. Spread

1T of pesto over the cheese. Top with soft poached eggs and hol­landaise sauce.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.