There’s no time for hol­landaise in this brunch, says Rachel Khoo

Evening Standard - West End Final Extra - ES Magazine - - Food - Edited by Lotte Jeffs

I can’t think of a bet­ter way to kick off the weekend than with a home­made brunch. But when I crawl out of bed, the last thing on my mind is slav­ing over a hol­landaise sauce for an elab­o­rate Eggs Bene­dict, all the while run­ning the risk of it split­ting. So here is my cheat’s take on the clas­sic break­fast dish, which, with the ad­di­tion of the spinach, is tech­ni­cally more an Eggs Floren­tine. I use frozen spinach as it is a handy thing to have in your freezer, but, of course, fresh would work just as well.

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