Benedict biltong with roosterkoek

Leftover roosterkoek from last night’s braai? Use them to make a yummy breakfast!

Serves 6

Preparation: 10 minutes Cooking time: 5 minutes

• 6 roosterkoek

• a handful of rocket

• a handful of thinly shaved biltong

• 12 cherry tomatoes, thinly sliced

• 6 fried eggs

MICROWAVE HOLLANDAISE

• 3 egg yolks

• 15ml fresh lemon juice

• 15ml buttermilk (or milk, if you don’t have buttermilk)

• 3ml freshly-ground black pepper to taste • 125ml garlic butter, melted

• 30ml boiling water

1 Make the sauce Beat the egg yolks, lemon juice, buttermilk and pepper together in a microwave-safe glass mixing bowl until thick and light in colour (preferably with an electric beater). Gradually add the butter until the sauce is thick and smooth.

2 Now cook the sauce in the microwave on high for 1 minute, but beat every 15 seconds. Finally, gradually add the boiling water to dilute the sauce slightly and season with salt and fresh herbs to taste.

3 Cut the roosterkoek in half and toast in a dry pan. Place rocket, biltong and tomato on each bottom half, followed by an egg. Drizzle generously with hollandaise sauce and serve immediately!

Tip I like to make the sauce with homemade garlic butter flavoured with fresh herbs and lemon zest. If you don’t feel like keeping vampires away first thing in the morning, you can, of course, use regular salted butter. I also don’t usually poach eggs at home; fried eggs are much easier and just as delicious, especially if you don’t want your own breakfast to get cold while you make eggs for your guests. The choice is yours! >>