SAUCES & DRESSINGS- Irish Cakes & Benedict
After buying a pound of parsnips with no with no clue what to do with them I found myself scanning over serval recipes and to my surprise there were so many amazing dishes to choose from. It was beyond late and I had just returned home from some sort of birthday show and I only had a few hours before I had to be up for a breakfast date. Simplicity was on my mind yet I wanted to stick with something traditional.
Irish cakes can be cooked as mashed parsnips but I was looking for a texture with a little more bite. Irish cakes are easy, quick and tasty so if you ever find yourself stumped with a big bag of baby parsnips these cakes will work for any meal of the day. The bonus is everything you need to prepare these cakes is probably already in your kitchen. Flour, butter, eggs, salt, pepper and oil, all you need is to go out and pick up parsnips preferably baby parsnips.
Now for the egg benedict, if you are like me, an adamant benedict’s fan always on the hunt for a good recipe you would know the hollandaise sauce is key. The hollandaise will always make or brake a plate. My hollandaise blend is made of egg yolk, greek yogurt, homemade Dijon mustard, pepper and chives.
As for the rest of the eggs benedict build you will need eggs, english muffins, ham, vinegar, and spices to taste such as paprika or chilli powder and pepper, for garnishing fresh basil, chives and pea shoots work great.
Eggs Benedict Recipe
- 2 English Muffins Halved And Toasted
- 4 Brown Eggs
- 100 G Or 4 Slices Of Polish Ham
- 1/2 Ripe Avocado
- 1 Tbsp Vinegar
- Butter To Toast
- Small Handful Snipped Chives
- Small Bunch Of Fresh Herbs: Basil Leaves & Pea Shoot
- Paprika & Pepper To Taste
- 2 Egg Yolks
- 100 G Greek Yogurt 10%Mf
- 1-2 Tsp Homemade Dijon Mustard
- Big Pinch Finely Snipped Fresh Chives
- Pepper To Taste
THE HOW TO
- Mix yolks, yogurt and mustard together in a heat proof bowl
- Place bowl into a pot of simmering water over the stove and stir frequently for up to 15 min or until sauce thickens
- Add Chives and pepper to taste
- lower heat to keep warm until ready to serve
- fill a frying pan halfway with water, bring to a boil and add vinegar, reduce heat to a simmer
- Slowly break one egg at a time into the water, poach for no more than 5 min, spoon water over eggs tops
- Start toasting english muffins, snipping chives, and slicing avocado
- Fold ham and lay over buttered muffin tops
- Carefully place eggs atop and sprinkle with paprika, pepper and or chilli powder
- Remove hollandaise sauce from water and spoon out over eggs
- Garnish with fresh basil, pea shoots and avocado