Eggs Benedict Recipe – Pledge your support for regional dairy!

Pledge your support for regional dairy!

Exeter-born Michelin star chef Michael Caines is encouraging local people and businesses to pledge their support to a regional dairy campaign.

Here at A Taste of Devon we’re delighted to be helping too! We’ll be bringing you a range of recipes we’ve designed especially for this very good cause.

Classic Hollandaise Sauce
Serves 4

Ingredients:
125g Rodda’s Cornish Butter
2 freerange Egg Yolks
1 tbsp Water
Lemon Juice & Freshly Ground Pepper to Taste

Cut the butter into several small cubes and set aside.
In a bowl whisk together the egg yolks and water until light and pale.
Place the bowl over a saucepan of simmering water – take care that the bowl does not touch the water.
Add 1 cube of the butter and whisk until dissolved, then repeat.
Once you have incorporated 3-4 cubes you can add a couple of cubes at a time.
Once all of the butter has been added, whisk until the mixture begins to thicken.
Season to taste with lemon juice and pepper, keep warm until needed.

Eggs Benedict

Tip: Keep an eye on the heat, if you see that the mixture begins to split, add an ice cube and whisk it in to save the sauce.

You can use Hollandaise for
Eggs Benedict – Toast English muffins and top with bacon, poached egg and sauce.
Use it over fish, chicken, steamed vegetable or asparagus.
Add fresh tarragon, chervil and shallots to create a tasty Bearnaise for your favourite steak.

Michael and regional solicitor firm Stephens Scown LLP are asking the public to show their support to the dairy industry by signing a pledge online at www.supportswdairyfarmers.co.uk to help raise awareness of the campaign. A dedicated online gallery has also been launched on the website to showcase milk moustache selfies.

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