A Valentine’s Day brunch made easy
Popular new Vancouver restaurant serves up recipe for a flavourful morning meal
With two days left until Valentine’s, there’s still time to plan a special brunch.
For those who want to enjoy breakfast or brunch at home, the following recipe for Cupid’s Morning comes courtesy of Iain Bell and Karen Ho, proprietors of 6 Degrees Eatery in Coal Harbour.
The restaurant, which serves sandwiches, salads and tapas throughout the day, has become a popular breakfast destination known for its simple but flavourful fare.
On Valentine’s Day, 6 Degrees will serve Cupid’s Morning along with a mimosa and a gluten free raspberry rhubarb danish.
Cupid’s Morning
1 to 2 oz smoked salmon 3 asparagus spears 1 English muffin 2 large eggs
Ingredients for Hollandaise Sauce
2 tsp white wine 3 large egg yolks 200 ml clarified butter Squeeze of lemon juice 1 tsp sriracha salt and pepper to taste
1. Grill asparagus spears until cooked. Add a touch of salt and pepper. 2. Toast English muffin. 3. Simmer pot of water with a touch of white vinegar to poach eggs. Poach eggs for 3 minutes.
4. Place English muffin on plate, place salmon on top of English muffin, followed by asparagus, then the poached egg. Top off with a drizzle of hollandaise sauce
Method for Hollandaise Sauce
1. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp. of wine in a heatproof bowl that fits snugly over the pan of water.
2. Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
3. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt, pepper and sriracha to taste plus a little warm water from the pan if the mixture is too thick.