We have finally decided to come back to our lovely website. We really started missing it, so here we are.
The first thing that we will show you after quite a long break is one of the best brunches that you can have.
Maybe many others have already came up with this idea, but it hit me in the head one morning when I woke up. I wanted to have some meat with eggs. I was bored of having the eggs benedict with bacon or with honey-roasted ham over and over again….
I like doing variations of recipes, because I don’t really enjoy if I just do what I see on TV or read in my culinary books. I went to the shop and I saw it – it was standing there on the hot counter – cooked gammon shank. That was it! I knew that this beauty will accompany my poached eggs perfectly. I took it – super hot, I got some avocado, english muffins, hollandaise sauce, rocket salad and just because I wanted to add some heat to it I got some cayenne pepper as well. I love this pepper – not too spicy and it stays very elegant on top of the poached eggs.
I ran quickly home, because I was hungry and excited. I poached two eggs. The way I do this is by wrapping them individually in cling film, adding some olive oil so they don’t stick and add them to my super hot, almost boiling water, and cook them for around 2 minutes and then I remove the cling film, and cook them for another minute – of course it depends on the size of the eggs and the way you want them cooked. You can always take them out and check if your yolk is still runny or completely cooked. Meanwhile my muffins are being toasted to reaching this beautiful golden color. I mashed my ripe avocado with some olive oil, fresh lemon juice, salt and black pepper. The meat was cooked so well that it fell of the bone very easy. I broke it into stripes with my hands and then I started plating.
The first thing on the plate is the english muffin, after that you spread the mashed avocado on top, sprinkle some rocket salad, followed by the juicy meat and the poached eggs topped with hollandaise sauce and cayenne pepper.
And that’s how it looked like.
The combination is very good, and you get off the table quite full and happy.
- 100 gr of cooked gammon shank
- 1 ripe avocado
- 1 english muffin
- 2 eggs
- 1 tbsp of hollandaise sauce
- a pinch of cayenne pepper
- salt, black pepper
- ½ lemon
- 1 tsp of olive oil
- a handful of rocket
- Cut the muffin in half and toast it
- Crush the avocado with lemon, salt, black pepper and olive oil
- Poach two eggs
- Heat up your hollandaise
- Assemble the plate - spread the avocado on your two muffin halves, top with the rocket and meat and then finish with the eggs and sauce. Sprinkle some cayenne pepper and enjoy!
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See you soon foodies!