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<\/p>\nCelebrate World Egg Day (Friday, 9 October) with Executive Chef Kerry Kilpin and her famous Eggs Benedict breakfasts at Steenberg\u2019s beloved Bistro Sixteen82 and Tryn restaurants.<\/p>\n
From juicy pork belly to cured rainbow trout and exotic mushrooms topped with her legendary Hollandaise sauce, let Chef Kerry\u2019s signature twists to this breakfast classic tantalise your taste buds. Paired with a fabulous glass of Steenberg M\u00e9thode Cap Classique makes this the ultimate breakfast experience.<\/p>\n
Mounted on crispy golden potato rosti, Bistro Sixteen82\u2019s Eggs Benedict with tender pork belly bacon is a hearty choice to kick start the day. Delicately smoked rainbow trout steals the show on Eggs Royale, or opt for the Mushroom Benedict with an assortment of shrooms for your #meatfreemonday fix.<\/p>\n
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If you prefer a more traditional take, make Tryn your Benedict breakfast destination. Savour Chef Kerry\u2019s homemade English muffins and the familiar taste of grilled salty bacon on classic Eggs Benedict or go all out and spoil yourself to salmon trout with Eggs Royale. For a slightly more waist-trimming option, Eggs Florentine on a bed of English spinach does the trick.<\/p>\n
What better way to celebrate World Egg day than soaking up Steenberg\u2019s crisp morning air in the Constantia Valley while enjoying Chef Kerry\u2019s heavenly soft poached eggs steeped in creamy, buttery Hollandaise sauce. This annual day of celebration aims to highlight the often overlooked nutritional value and versatility of this shell cracking kitchen staple. Whether you prefer them poached, scrambled, boiled or sunny side up, there is no better way to start your day.<\/p>\n
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For adventurous home cooks, Chef Kerry shares her deluxe Salmon Benedict recipe to spoil your loved ones on World Egg Day. Poaching and making your own Hollandaise source can be a tricky business, but Chef Kerry has you covered with some handy tips before you get started.<\/p>\n
To prevent the egg whites from dispersing, add some vinegar to the water before poaching. Another nifty tip is to crack the egg into a soup ladle and lower it into the boiling water, and be sure never to poach more than two eggs at a time.<\/p>\n
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The trick to a smooth and creamy Hollandaise is to use clarified butter. It\u2019s quick and easy to make by removing the milk solids from the melted butter leaving just the pure golden liquid. To start, simmer your butter and as it begins to melt, skim off the foam forming on the top. Slowly drain or sieve the remaining liquid into a separate container for your clarified butter.<\/p>\n
You should be all set to enjoy Chef Kerry\u2019s Salmon Benedict at home. For more of Chef Kerry\u2019s recipes follow @SteenbergFarm on Instagram, Facebook and Youtube.<\/p>\n
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Salmon Benedict <\/strong>By Chef Kerry Kilpin<\/strong><\/p>\n Serves 4<\/strong><\/em><\/p>\n To Serve<\/strong><\/p>\n 4 x 50g Smoked Salmon Method<\/strong> \u00a0<\/strong><\/p>\n Hollandaise sauce<\/strong><\/p>\n 3 egg yolks Method<\/strong> \u00a0<\/strong><\/p>\n Rosti<\/strong><\/p>\n 2 potatoes grated Method<\/strong> To Assemble<\/strong><\/p>\n In the centre of a plate place the potato rosti, top with salmon, spinach and 2 poached eggs, drizzle with hollandaise sauce\u263a<\/p>\n","protected":false},"excerpt":{"rendered":" Celebrate World Egg Day (Friday, 9 October) with Executive Chef Kerry Kilpin and her famous Eggs Benedict breakfasts at Steenberg\u2019s beloved Bistro Sixteen82 and Tryn restaurants. From juicy pork belly to cured rainbow trout and exotic mushrooms topped with her legendary Hollandaise sauce, let Chef Kerry\u2019s signature twists to this breakfast classic tantalise your taste […]<\/p>\n","protected":false},"author":24,"featured_media":11393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[2991,2992,1931,2990],"class_list":{"0":"post-11387","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-chef-kerry-kilpin","9":"tag-eggs-benedict-breakfast","10":"tag-steenberg","11":"tag-world-egg-day"},"yoast_head":"\n
\n120g English Spinach
\n10g butter
\n8 eggs
\n10ml white wine vinegar<\/p>\n
\nPlace a pot of water on the stove with the vinegar and bring to simmer.\u00a0 Using a spoon circulate the water in a gradual spiral.\u00a0 Place one egg slowly at a time in to the water and poach till the desired cooking temperature. Pre-heat a pan to medium heat, place the butter and spinach and allow to wilt for 1minute, season with salt and pepper.<\/p>\n
\n400g butter (Melt and clarify)
\n1 lemon
\nHot Water
\nSalt and pepper<\/p>\n
\nHeat your butter until piping hot. In a food processor place your egg yolks with 10ml of hot water, blend till light and fluffy.\u00a0 Gradually add the very hot butter allowing the mix to emulsify and the eggs to cook. The sauce will thicken as you add the hot butter. If you find your sauce is getting very thick add a little more water to avoid it splitting. Season with salt and lemon juice.<\/p>\n
\n1 egg
\nSalt and pepper<\/p>\n
\nSqueeze the grated potato to remove as much liquid as possible.\u00a0 Mix the potato, egg and seasoning.\u00a0 Divide the potato in 4. Heat a pan with a little oil.\u00a0 Using a metal ring shape the potato rostis into rounds in the pan and fry.\u00a0 Fry on a low heat until golden brown on both sides.<\/p>\n