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.
A while ago, I went out to a cafe and my mother in law ordered a breakfast dish that looked absolutely yummy. I didn't get to taste the dish, but I was really inspired to recreate that dish just based on what I saw. No recipes (except for the Hollandaise Sauce, I had to look up that recipe) just an instinct of what could go well together.
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.
(This recipe is a single serving)
1 slice of Dark Rye bread, fresh or lightly toasted
1/2 cup rocket leaves
3 large cup mushrooms, sliced
2 tbsp butter
1/2 tsp dried thyme
90g smoked salmon, sliced
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!
Best of all, spoil yourself by enjoying this recipe with a good cup of coffee made with Devondale's delicious Barista's Own Frothing Milk!
GIVEAWAY: Week 2 of the giveaway and I am giving away another set (6 pcs) of Orange Espresso Cups and Saucers from Espresso Italia worth $40. All you have to do is leave a comment on this post and tell me:
“Describe your perfect coffee art designed on your Barista's Own Frothing Milk canvas”
Be descriptive! One lucky winner will be chosen on the 28th of August 2011. Be sure to leave a way for me to contact you e.g. email address, Twitter or Facebook in your comment. To my overseas readers, sorry this giveaway is open to Australian residents only.
There will be a series of 4 weekly posts overall. Each weekly post will feature one giveaway and one lucky winner EACH WEEK will win a set of the Espresso Cups and Saucers. BUT, not only am I giving away 4 sets of espresso cups and saucers, one lucky reader across 5 blogs will win a PHILIPS Saeco Syntia Class Automatic Espresso Machine worth $1,499!!! The most creative answer overall* for the weekly competitions will win. What a fantastic prize and all you have to do is leave a creative comment each week to better your chances.
Competition for the major giveaway will run from the 14th August until 11.59pm Friday 7th September. The winner will be announced and contacted on Monday 10th September.
*The most creative answer will be chosen out of entries from 5 participating blogs.
Sponsored Series by Nuffnang
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