Cracking good eggs. 100% Irish Fresh and Free Range Eggs, 100%Bord Bia Quality Assured.
CUT OUT AND KEEP ME
Soft Boiled Egg and Soldiers SERVES: 1 person You will need: • 1 tsp Butter • 1 Egg • 1 slice Wholegrain Bread, toasted Method: Fill a saucepan with water and bring to the boil.
Place the egg into the water gently and boil for 3-5 minutes depending on cooked preference. Remove and cut off the top. Toast the bread and butter it. Cut in half and then cut toast into strips.
Season the egg with a bit of salt and pepper and serve, with soldiers on the side.
CUT OUT AND KEEP ME
Eggs Benedict with Grilled Rashers Perfect for a weekend brunch or lunch. SERVES: 4
You will need: • 8 Smoked/Unsmoked Turkey Rashers • 1 tbsp White Wine Vinegar • 4 Eggs • 4 slices Thick Bread For the Sauce: • 2 tsp White Wine Vinegar • 2 large Egg Yolks • 100g Butter
Method: To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined. Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed, pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and then pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt. Meanwhile, grill the rashers. While they are cooking, poach the eggs. Bring a saucepan of water to simmer, add the vinegar and salt. Break 1 egg onto a saucer, stir the water to create a whirlpool, tip in an egg. Repeat with a second egg. Leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate and keep warmwhile cooking the remaining eggs. Keep the water hot. Toast the bread and place on warmed plates. Divide the rashers between the plates. Place the eggs on top and spoon over the hollandaise sauce.
Unsmoked Turkey Rashers €15.27 per kg
€2.29 150g
20
Powered by FlippingBook