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Recipe for Eggs Benedict using your AGA

PUBLISHED: 11:32 17 February 2015 | UPDATED: 12:26 17 February 2015

Eggs Benedict

Eggs Benedict

Archant

Rose Norman, co-founder of vintage-inspired Herefordshire company Betty Twyford, offers up a recipe for cooking Eggs Benedict using your AGA

Ingredients

Muffins - 4, cut in half

Streaky bacon - 2 slices each (grilled to a crisp)

Poached egg - 1 or 2 each

Butter for spreading

1 packet of spinach (200g)

----------------

Make the Muffins

215 g dry polenta (cornmeal)

100g plain flour

4 teaspoons baking powder

¼ teaspoon bicarbonate soda

1 tsp. salt

1 desert spoon caster sugar

475ml buttermilk (If you cannot get buttermilk, mix half milk and half plain yogurt together to make up 475ml)

2 eggs

4 tablespoons oil

Method

Mix together the cornmeal, flour, baking powder, bicarbonate soda, salt, caster sugar in a large bowl.

Beat together the butter milk, eggs, and oil, and then pour this into the dry mix to make a batter.

Pour into greased muffin tins (to just below the rim) and bake in the roasting oven of your AGA for about 15mins or in the Baking Oven if you have one for about 20 minutes.

Keep an eye on them.

A skewer inserted into the middle of the muffin needs to come out clean.

Make the Hollandaise sauce

Separate 3 eggs and use the yolks

1 tablespoon lemon juice

½ tsp. salt

Black pepper

10 tablespoons butter melted slowly in a dish on the back of your AGA

Method

Stand the butter in a dish at the back of your AGA.

Place the egg yolks, lemon juice, salt and pepper into your blender and blend until the eggs turn a lighter colour then start to drizzle in the melted warm butter, whilst still running the blender on the lowest setting.

You will see the hollandaise sauce start to thicken.

Taste the sauce; add more seasoning if necessary, store in a warm place until you need to use it.

This sauce will not keep for longer than an hour.

Assembling the Eggs Benedict

Take a packet of spinach and add just a little water, bring to the boil gently, take off the heat and leave to sweat for about 10 minutes.

Drain all the water off (you can also use the back of a spoon to press out more excess water) place the spinach back in the saucepan with a little butter.

Slice a muffin in half and butter it. Load on some of the spinach

Lay 1 or 2 poached eggs onto the top of the spinach

Drizzle some hollandaise sauce onto the egg with some dripping over the side of the muffin

Top with the well crisped slices of bacon

This is a breakfast which will see you through the day!

For more, visit: www.bettytwyford.com

Tel: 01568-611124

TWYFORD COOKERS OF LEOMINSTER

The Twyford Cookers of Leominster will be holding an AGA cooking demonstration in their showrooms on February 27 2015 entitled ‘A Day in the Life’ given by Marcia Poole. For bookings please phone 01568 611124 or email rose.norman@twyford-cookers.com with your name, address and telephone number for contact. Demonstrations start at 11.30am and finish at 2.30pm.

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