Diversions


Fulfillment for two


B


reakfast can be amazing. Doctors say that breakfast is the most important meal of the day. ‘Eat like a king’, an adage I learnt many years ago, springs to my mind. I have always


Foodies Ian Leatt


been partial to the first meal of the day. Being British, I was ac- customed to the traditional Brit- ish breakfast : eg gs, bacon, sausage, beans, tomatoes, fried mu s h r o oms , toast, fried po- t atoes, fr ied bread -- a little


too much but, when you are young, an awesome feast. Te diet didn’t seem to af- fect a growing young man who was always running, burning lots of energy. Nowadays, though, we all have to think of our waistline and health. No, that doesn’t mean I don’t revisit those memories now and then and not partake, but I just don’t do this on a regular basis! Tere are so many other great ways to


make breakfast special. Eggs Benedict is one of my all time favourites.


Eggs Benedict 1 small packet smoked salmon, 2 English muffins, 2 tablespoons chopped fresh parsley, 4 large eggs, 3 tablespoons malt vinegar, Pinch sea salt 3 tablespoons extra virgin olive oil,


Hollandaise Sauce 10 tablespoons unsalted butter 3 egg yolks 1 tablespoon fresh lemon juice Pinch of salt Tear drop tabasco sauce


Tis is a relatively easy breakfast once all


the pieces are in place. Place a large pan on the stove and fill it with water, usually about two inches deep. To this, add the vinegar, sea salt and olive oil. Bring to a boil and then reduce the temperature to simmer. While the water is starting to boil, open each muffin and place inside the oven at


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350 degrees F for five minutes. In a small pan, place the unsalted butter,


salt, tabasco and lemon juice. Turn on me- dium heat to melt the butter. Separate the egg yolks from the white in a bowl, setting aside the whites. Stir the yolks together. Once the butter has melted, add the egg yolks slowly, whisking all the time. Once all the eggs have been added, your sauce should be ready. Set aside. When cracking your eggs into the water,


do so gently. Let each drop in carefully so as not to split it. Leave to cook for four minutes. Tis will give you a well-set egg white egg with a soft yolk. Remove the muffins from the oven. Open


up each muffin on to two plates. Place equal amounts of the smoked salmon on each half. Remove the eggs and place on top of the salmon. Finally, pour some hol- landaise sauce over each muffin. Decorate with fresh dill. When finalizing plating, I use freshly


cut fruit to give it some colour. Everything is now about your taste. Have fun with it, always. Ian Leatt is President of Pegasus Publica-


tions Inc. 54 new companies, employing more than 1,400 Manitobans, and more than 1000 acres sold or conditionally sold over the last year.


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