Eggs Benedict

I have a goal in find the best eggs benedict ever made.

Its not about the eggs! Nor is it about the ham….its all about THAT sauce.

The dreamy..creamy…with a little twang…hollandaise…and although you would never believe it, it is SO hard to get the consistency right as well as the getting the taste just as it should be. It can’t be blah! It’s gotta have kick.

Challenged accepted? Off you go then!



2 x eggs (I boil mine – the correct method is too poach but I feel like you lose too much of the egg)

black forest ham – not negotiable!

1 x english muffin, sliced in half and lightly toasted

a few sprigs of rocket

Hollandaise sauce

100g unsalted butter

2 egg yolks

1 tablespoon of fresh lemon juice

1/2 teaspoon of salt

1 tablespoon of hot water

ground black pepper


1. Boil eggs in a small pan of boiling water, room temperature eggs x 2. Water in the pan must be bubbling.

2. Add eggs to pan, turn heat down and cover with saucepan lid.

3. Cook for 5 minutes exactly for a runny yolk and solid white (traditional eggs benedict way!) if you going to ruin your eggs by making them hard Im afraid you going to have to google how many minutes for hard boiled…Im afraid I dont know.

4. To make hollandaise sauce: melt butter in a small saucepan over a low heat. Set aside.

5. Mix 2 egg yolks, lemon juice, salt and pepper and hot water in a glass bowl over a pan of simmering water. Whisk until mixture thickens and becomes pale.

6. Continue whisking and add butter. If you want richer… and I know you do, add a touch of cream at this stage. You have got to be very careful when mixing the butter and cream in as you dont want it to curdle. Slowly does it and little bits at a time.

7. Top toasted muffins with ham, rocket and peeled boiled eggs.

8. Pour over dreamy sauce and add a sprinkle of paprika.

9. Last step: Muuuushhh eggs just waiting to burst with their runny golden yolks.


Photo: NU Recipes


































{ Croque Monsieur }

This is a french bistro classic, it gets its name from the word ‘croquer’ which means to crunch so by all means, crunch away! Do we need an invitation?!


15ml butter

23ml plain flour

375ml hot milk

a dash of salt and pepper

120g of white cheddar (mature for richness) or emmanthal works well here too!

crossaints (stale or fresh are fine)

30ml dijon mustard

100g gypsy ham (sweet ham works best here)


1. preheat oven to 200 degrees celcius

2. melt butter over low heat and stir in flour, add milk slowly and stir until you form a smooth sauce. OH YES this is not diet food!

3. season and remove from heat

4. stir in half the cheese and set aside…for now

5. toast half crossaints lightly, pan works fine for this, face side down obviously…then lightly spread with dijon mustard and place on a foil lined baking tray

6. place a slice of ham and some cheese on top of mustard. Top with the other half of the crossaint….and here is the good bit! top with white cheesy sauce…..side drool!

7. bake for 5 minutes, then turn on grill and cook for 4 minutes or until golden brown.

8. serve while warm and crunchy…see i told you there was some crunch involved!



Ok so i know you probably thinking could this be any more fattening but its a treat….so enjoy it and dont think about the calories. Do something about those tomorrow.

Life is a gift and Im gonna accept it…along with a bit of cheese!



Marinated fig salad

2013 seems to be the year of the ever fashionable fig and seeing as though its a VERY hot summer I think its time for a good dose of fresh salad…enjoy!




  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon coarse-grained Dijon mustard
  • 16 fresh figs, halved
  • 1 (8-oz.) package fresh mozzarella cheese slices 
  • 4 ounces thinly sliced Serrano ham or prosciutto, torn into strips


  1. Whisk together first 4 ingredients and salt and pepper to taste in a medium bowl. Stir in figs; let stand 30 minutes.
  2. Arrange mozzarella and ham on 4 salad plates or a large platter. Spoon fig mixture over cheese and ham. 

{chilli lime “TEQUILA”! popcorn}




4 quarts freshly popped popcorn

1/3 cup butter, melted

2 teaspoons freshly squeezed lime juice

1/2 teaspoon lime zest

1 teaspoon tequila

1/2 small jalapeno, seeds and membrane removes, minced

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

1 teaspoon red pepper flakes

1 teaspoon ground cumin



Preheat the oven to 200C degrees. Line a baking sheet with foil. Set aside.

Put the popcorn in a large, clean paper bag.

In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno.

In a small bowl combine the black pepper, salt, red pepper, and cumin.

Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you’d like more pepper flavor add the rest of it.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.