Culinary Hotline - 31 August 2022
The Expresso food team members share their favorite breakfast recipes.
Breakfast buns
Serves: 2
Recipe by: Kelly-Anne Damons
Ingredients:
2 eggs, cooked to liking
Mozzarella cheese slices
2 beef patties
2 Tbsp jalapeño chutney
2 Brioche buns toasted
Rocket, to serve
Sauce:
3 Tbsp habanero hot sauce
2 Tbsp Chives chopped
½ Cup Mayo
Method:
Drizzle the patties with some oil and in a non stick pan, fry until cooked through.
Place the cheese slices on top of the hot beef patty and allow it to melt before removing from the heat.
For the sauce: combine the ingredients in a bowl.
To assemble: top the base of your toasted bun with the sauce, rocket, add the beef patty, egg and some jalapeño chutney and top with the remaining bun.
Peterson’s Egg Skillet
Serves : 4
Recipe by: Courtney Peterson
Ingredients:
2 onions, chopped
2 chillies, finely chopped
1 garlic clove, finely chopped
piece of ginger, finely chopped
6 tomatoes (par-boiled, peeled and diced)
cocktail sausages cooked
salt and pepper
pinch of sugar
4 eggs
Coriander
Woolies garlic and cheese Filled Roosterkoek
Method:
Braise onions and chili till onions are golden brown. Then add garlic and ginger and cook for 1-2 minutes.
Thereafter, add your chopped tomatoes and allow to cook. Add a pinch of sugar, salt and pepper. Allow to simmer for 10 minutes.
Add in the cooked sausage.
Break the 4 eggs on top of the tomato gravy and close the skillet with a lid. Add salt and pepper. Cook for 2 minutes.
Garnish with chopped coriander and serve with or on woolies roosterkoek.
Chef tips:
When boiling the tomatoes, add boiling water in a heat proof bowl and allow tomatoes to rest for a few minutes until skin is easy to peel.
To have a smooth tomato gravy consistency, use a hand stick blender to blend the tomatoes.
You may use garlic and ginger paste.
Eggs benedict
Serves: 4
Time: 25 minutes
Recipe by: Nicole Snelling
Ingredients:
For the Hollandaise sauce:
4 large free range egg yolks
4 Tbsp Woolworths Pickling Condiment or white wine vinegar
200 g cold butter, cubed
Sea salt and freshly ground black pepper, to taste
To serve:
A squeeze of lemon juice
Smoked trout ribbons, for serving
Smoked ham slices, for serving
Free-range eggs, poached, for serving
Baby spinach, for serving
Woolworths English Muffins, toasted, for serving
Method:
To make the Hollandaise sauce, place the yolks and pickling condiment in a metal bowl and whisk. Place over a pot of simmering water, making sure that the water does not touch the bowl to prevent the eggs from scrambling. Whisk continuously over a low to medium heat until thick and pale. Gradually add the butter, allowing each cube to melt before you add the next. It should be smooth and silky.
Remove from the heat, season to taste and serve over toasted English muffins topped with baby spinach and soft poached eggs. Add smoked salmon or trout ribbons or smoked ham slices if you like.