How To Make The Creamiest Hollandaise Ever & 3 Breakfast Classics | Breakfast Basics With Jack скачать в хорошем качестве

How To Make The Creamiest Hollandaise Ever & 3 Breakfast Classics | Breakfast Basics With Jack

Todays Breakfast Classics, How to make an easy hollandaise sauce. Today I pair my creamiest hollandaise sauce with three breakfast classics, Eggs Benedict with lamb halal bacon, Eggs Florentine with baby spinach and last but not least the Eggs Royal with Scottish log smoked salmon all on top of a breakfast bagel. Super basic techniques that will give you confidence for every breakfast. Look forward to hearing your feed back on your progress. To learn how to cut a Brunoise of onion Follow this link ‘ How to cut onions like a Pro’    • How to Prepare Onions Like a Professional!...   To learn how to poach the perfect egg in under 5 mins Follow this link.    • How to Cook Poached Eggs In Under 5 Minutes   Follow Me on Instagram |   / chefjackjarrott   Ingredients Hollandaise Sauce 2 Egg Yolks the fresher the egg the creamier the hollandaise 25ml / 2Tbsp Fresh Lemon Juice Season to Taste 50ml / ¼ Cup Clarified Butter Per person 2pinch of Cayenne Pepper Salt to Taste To garnish traditionally is chopped chives. Today I use fresh Cracked Black Pepper as I prefer this with my Breakfast and Creamiest Hollandaise Ever. Poached Eggs I use 2x table spoons of white wine vinegar per 500ml of cooking water. I also use an extra 1x Tsp of white wine vinegar in the same bowl I crack the egg into before cooking it. Eggs Florentine 2x Poached Eggs 150g Raw Baby Spinach Half a Brunoise Shallot 1x Garlic Minced Garlic Clove Eggs Benedict 2x Poached Eggs Your choice of Bacon, Ham or any savoury meat alternative feel free to mix it up. Eggs Royal 2x Poached Eggs Fresh sustainably sourced Smoked Salmon. Today I use Log smoked Scottish salmon. All topped with the creamiest hollandaise ever! Enjoy