It’s Mark Francis’ birthday so what else to do in the most pretentious graduate house there ever was but have a champagne breakfast. (Well sparkling wine) Despite the sore heads from celebrating MF’s birthday the night before we struggled through with hair of the dog. Cue the most unproductive day ever. Breakfast was swiftly followed by birthday cake then a nap, and finally a game of articulate to wind up the day early afternoon. Most importantly I wanted to make Eggs Royale because a) MF has a poached egg for breakfast everyday and b) I am obsessed with the combination of salmon and eggs for breakfast. The problem was the hollandaise sauce. Normally made with an enormous quantity of butter and taking around 20mins of attentive whisking, I wanted to make a version that was healthier and took half the time. Of course we did then cancel out the bid to be healthy with a slice of double chocolate cake but every little helps.
1 packet if smoked salmon
Sprigs of dill
3 egg yolks
4-5tbsp Greek yoghurt
1-2tsp lemon juice
1tsp Dijon mustard
Large pinch of salt
- Poach eggs (nb I use an egg poacher, simple and effective tool, no faff necessary). Toast and butter muffins, top with salmon followed by eggs.
- For the sauce, whisk the egg yolks, yoghurt, lemon juice, mustard and salt together. Place bowl over a saucepan full of boiling water. Whisk for 4-5mins until thickened. Add pepper.
- Top eggs with sauce and garnish with dill. Serve with champagne.
I put Avocado in Brownies and it worked. It began when I came across a suggestion to substitute avocado for butter in baking, not make the baking healthier, but also to make the recipe dairy free. Likewise I read on t’internet about how kidney and black beans can be used as a replacement for flour in some baking recipes. Never one to shirk from a challenge or do things by halves (and with gluten free and dairy free friends) I decided to combine the two. Would it be possible to make brownies without the seemingly moreish creating factors of dairy and gluten? and possibly end up making the brownies that little bit healthier as well? Apparently so. I am not denying they are not quite on par with orgasm in the tin that is salted caramel brownies… but they are dense, very fudgy and most importantly chocolatey goodness.
225g 85% dark chocolate
Large pinch of sea salt
1x 400g undrained tin of red kidney beans or black beans
1 small, ripe avocado
225g white sugar
2tsp vanilla extract
1. Drain the kidney beans and bat dry with kitchen towel, to make the beans as dry as possible.
2. Place beans into a food processor and blitz.
3. Add eggs, sugar, vanilla extract and avocado and blitz till mixture is smooth.
4. Meanwhile melt chocolate with sea salt. Add to the mixture and blitz again to a thicker, cake mix like consistency.
5. Spoon into a parchment-lined square tin. Bake for 25-30 mins at 160 oC, until the top is hard but the brownies are still soft underneath. Leave to cool and serve.