SOUR­DOUGH, HAM, AS­PARA­GUS, POACHED EGGS & EASY HOL­LANDAISE

PREP + COOK TIME 25 min­utes SERVES 4

Food - - Christmas Day -

LS

1 bunch as­para­gus (2 spears per serve) 4 eggs 2 ta­ble­spoons olive oil 300g thick cut ham off the bone 4 thick slices of sour­dough bread or your favourite, toasted small bunch chives, sliced finely

HOL­LANDAISE

3 egg yolks a good pinch of salt 1 ta­ble­spoon lemon juice ½ cup butter, heated un­til melted

1 Blanch the as­para­gus for 2 min­utes in boil­ing wa­ter. Re­move and set aside.

2 Bring a large saucepan of wa­ter to a gen­tle boil and with a wooden spoon cre­ate a whirlpool in the cen­tre. Add the eggs one at a time and gen­tly poach for 3 min­utes.

3 Heat an­other fry­pan over a medium to high heat and add the oil. When hot, add the ham and cook for 2-3 min­utes per side or un­til cara­malised. Set aside and keep warm. 4 Make the hol­landaise (see right). 5 Toast the sour­dough to your lik­ing. 6 To serve, place the toast on a plate, top with ham, as­para­gus, poached egg and a spoon­ful of hol­landaise. Sprin­kle over the chives.

Hol­landaise Place the egg yolks and salt into a blender. Add the lemon juice and give it a quick wizz. Place the heated butter into a mea­sur­ing jug and, with your ma­chine run­ning, slowly driz­zle it in, in a con­tin­u­ous stream, un­til all the butter has been in­cor­po­rated and the hol­landaise is thick. PER SERVE En­ergy 576kcal, 2413kj Pro­tein 27.5g • To­tal Fat 42g Sat­u­rated Fat 14g Car­bo­hy­drate 20g Fi­bre 5.3g Sodium 1474mg

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