FOR something different to impress your family, try our pork and butternut squash fritters wrapped in crispy bacon and served with poached eggs on spinach, drizzled with hollandaise and topped with rocket and parmesan.
EGG-CITING MEAL: A great idea for lunch, included in this meal is toasted English muffin topped with a poached egg and Hollandaise Picture: SUPPLIED
200g pork sausage
1 butternut, cooked
½ clove garlic
8g dried apricot
4g pecan nuts
2g chives, basil or thyme
¼ bunch spinach
1 large tomato
4 teaspoons chilli sauce
2 Rosa tomatoes
2 English muffins
herbs to garnish
4 tablespoons Hollandaise
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Preheat oven to 180 degrees. Take pork meat out of skins, add some butternut, chopped onion, garlic, herbs, nuts and apricots. Place in a greased muffin tray and bake. When it is done, wrap in bacon and place under grill.
Blanch spinach and refresh in iced water. Squeeze water out.
Poach eggs in boiling water with a tablespoon of vinegar.
For Hollandaise, first melt the butter. Combine egg yolks, Dijon mustard and vinegar in bowl. Whisk over a pot of boiling water but not for long. Slowly pour in melted butter, while whisking. Add chives and a squeeze of lemon juice.
Cut English muffins in half and toast. Place spinach on English muffin, followed by poached eggs and topped with hollandaise, parmesan and rocket. Serves two.
Win a Sunday lunch for two at My Pond Hotel by answering this question: What must be added to the boiling water when poaching eggs? Write your answer, your name and phone number on a piece of paper and drop it off at the TotT offices by Tuesday November 20. Last week’s winner is Julius Samuel.
Lara Krull is the executive chef for Lily Restaurant at My Pond Hotel.