Part 1: My Favourite Sunday Breakfast Recipe
What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home.
The result became My Favourite Sunday Breakfast Recipe – which is Part 1 of 3 of this Lazy Sunday Series. It is so simple to prepare, the sauce can be made in advance, the only cooking required is just the mushrooms and poached egg so it’s not messy. Looks good on a plate too! Plus, it is not oily like the typical Big Brekkie. As good as bacon, sausages and crispy hash browns can be, it is nice to have smoked salmon for a change!
So if you’re looking for the perfect Sunday breakfast recipe for this coming Father’s Day to treat hubby to a delicious brekkie, consider this one. If he is a fan of smoked salmon and mushrooms (I know some people who don’t like them) and of course, who doesn’t love soft runny eggs.. then he will absolutely LOVE this.
3 egg yolks, at room temperature
2 tbsp water
175g unsalted butter, cut into 1.5cm cubes, at room temperature
2 tbsp fresh lemon juice
Salt and pepper
To Make Sauce:
Place a heatproof bowl over a medium saucepan that is quarter-filled with water. The bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does).
Remove the bowl, cover the pan and bring the water to the boil over high heat. Uncover and reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
Place the egg yolks and the 2 tbs water in the heatproof bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes to add it all.) If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
The sauce will begin to thin when you start adding the butter. However, once the emulsion is established (after about the third cube), it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn’t grainy and the eggs haven’t set.
Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Serve immediately.
To Cook Mushrooms:
In a fry pan, melt butter and saute mushrooms until tender. Add thyme.
To Cook Eggs:
In a large pot, bring water to boil. Poach eggs in boiling water until whites are just cooked and yolk inside is still runny and soft.
Start by placing bread on the plate. Top with rocket leaves, followed by sauteed mushrooms. Top with a generous serve of smoked salmon followed by the poached eggs and pour sauce on top of the eggs. Serve immediately and enjoy!
“Describe your perfect coffee art designed on your Barista’s Own Frothing Milk canvas”
What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home. Check out some of the fantastic breakfast recipes in the Lazy Sunday Series thanks to Devondale Barista’s Own