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

meal of the day. Being British,

was accus-

I have always been partial to the first I

tomed to the traditional British breakfast: eggs, bacon, sausage, beans, tomatoes, fried mush- rooms, toast, fried po- tatoes, fried bread – a little

too much but,

when you are young, an awesome feast. The 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! There are so many other great ways to

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

Fulfillment for two B

Pinch of salt Tear drop tabasco sauce

This 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 tempera- ture to simmer. While the water is starting

Ian Leatt Foodies

to boil, open each muffin and place inside the oven at 350 degrees F for five minutes. Place the unsalted butter, salt, tabasco and lemon juice In a small pan. 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 but- ter 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 wa-

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

ter, do so gently. Let each drop in carefully so as not to split it. Leave to cook for four minutes. This 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 salm- on on each half. Remove the eggs and place on top of the salmon. Finally, pour some hollandaise sauce over each muffin. Decorate with fresh dill.

When finalizing plating, I use freshly

cut fruit to give it some colour. Every- thing is now about your taste. Have fun with it, always. Ian Leatt is general manager of Pegasus Publications and a trained chef.


November 2018

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