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Sunday brunch: volume 1

"Brunch is cheerful, sociable and inciting", Guy Beringer

Sunday. A day that is inextricably linked with relaxation, a more idle mood, a little bit more time to laze around, and, probably, a slight hangover – aftereffect of Saturday’s night out. Therefore, it is the perfect day to cave to the extremely hearty trend of brunch. 

*Brunch trivia:

Brunch is the offspring of the marriage between of two favorite meals: breakfast and lunch. Its roots extend as far as Great Britain in the late 1800s. Much later, somewhere in the late ‘30s, and even further, at the United States, brunch has began to gain popularity. 

This Sunday we choose to experiment with a quite difficult but unbelievable tasty recipe, the famous Benedict eggs.

Ingredients (for 2 persons):

For the eggs:

2 zea /dinkel mini breads with corn

4 eggs

2 tbsp. white vinegar

3 tbsp. butter

4 slices of bacon

salt

some tarragon

For the Hollandaise sauce:

12 tbsp. unsalted butter

3 egg yolks

2-3 tbsp. fresh lemon juice

salt and freshly ground white pepper

Directions:

Hollandaise sauce: Melt the butter. Put the egg yolks, the lemon juice, salt and pepper into a ball and whisk them vigorously. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Keep the sauce warm until you serve it.

Poached eggs: Break the eggs into a bowl. Boil some water with the vinegar, salt and tarragon into a saucepan. When the water is boiled remove it from the fire. Swirl the vinegared water briskly to form a vortex and slide in the eggs. They will curl round and set to a neat round shape. Cook for about 6 minutes and then remove with a slotted spoon. 

Bacon & bread: Preheat your oven at 180ºC. Put the bacon slices on a griddle coverd with non- sticking baking paper. Cook it for about 8-10 minutes at 200ºC. You can grill the bread as well if you want it to be a little more crispy.

To assemble: Cut the mini breads in half and butter them slightly. Lay two slices of  bacon on top of each half, followed by two poached eggs. Season with salt and pepper. Spoon hollandaise sauce over the eggs.

Enjoy the dish. 

 

* Each and every recipe is cooked - for the photo shoot needs - by our fantastic pastry chef, Natasha Tsouloufidou, at the production area of Hanioti's store.