Inspired by one of my favourite bed time stories, this is a great spin on a classic brunch dish.

Serves 6

Step 1. Pesto Hollandaise

Ingredients:

4 Benniks free range egg yolks
2T lemon juice
350g butter (melted warm)
5T of basil pesto
1 handful of baby spinach (washed & stems removed)
Sea salt
Freshly ground black pepper

Method:

Blitz the egg yolks, lemon juice and sugar for a few seconds with a hand held wand blender or food processor and then in a slow steady stream add the warm melted butter until it is all incorporated creating a rich thick hollandaise. Now add the pesto and spinach continuing until hollandaise is smooth. Season with salt and pepper to taste and keep in a warm spot until serving.

Step 2: Cooking & serving

Ingredients:

Hot salted water
2T white wine vinegar
6 English muffins
Canola oil
12 slices of Harrington’s sliced leg ham
6 handfuls of baby spinach
12 Benniks free range eggs
Pesto Hollandaise

Method:

Preheat the oven to 100 degrees.

Place a saucepan of hot salted water with the white vinegar on the heat and bring up to the boil.

Toast the English muffins and keep warm in the oven.

Heat a skillet to medium to high heat on the stovetop. Add the oil and saute the ham until golden brown and crispy around the edges. Hold in the warm oven.

Using the same skillet you cooked the ham in wilt the spinach on a medium heat. Add tablespoon of water to aid the process. Cook until leaves just become soft. Hold in the pan and season with a little salt and pepper.

Turn the water down to a gentle simmer. Poach your eggs to desired doneness (3 mins is usually plenty for soft runny yolks).

For plating, place the English muffins on warm plates. Top with ham wilted spinach poached eggs and finally coat everything with a liberal helping of hollandaise. Add a coffee or a glass of The Daily Squeeze Orange Juice and you’re good to go.

I have made this dish twice in the last week. It came about solely because I had some romesco sauce left in the fridge from another dish I made recently. With fresh asparagus and the warm runny egg, it’s seriously good and would make a great Xmas or Boxing Day brunch!

Step 1. Romesco Sauce

Ingredients:

1/3cup extra virgin olive oil
1 cup stale crusty baguette (diced)
3 garlic cloves (roughly chopped)
2 red peppers (roasted, peeled and rough chopped)
4 ripe tomatoes (blanched, deseeded and rough chopped)
1/2 cup almonds (toasted and skins removed)
3Tbsp sherry vinegar
¼ cup Italian parsley (finely chopped)
1tsp smoked paprika (Dulce/Sweet)
1 pinch hot chilli powder
Sea salt and fresh cracked black pepper

Method:

Heat a large non-stick pan, cook bread in olive oil till lightly golden. Add garlic, capsicum, tomato, and cook over medium heat till soft. Add almonds, sherry vinegar and heat through. Finally add the parsley and remove from the heat.

Place ingredients a food processor or similar, and pulse until almost smooth. Transfer to a bowl and season with spices, salt and pepper. Refrigerate until required.

Step 2. Cooking and Serving

Ingredients:

6 Benniks free range eggs
36 spears of asparagus (woody ends snapped off)
Romesco Sauce (room temperature)
Parmesan cheese (shaved)
Olive oil
Sea salt and freshly cracked black pepper

Method:

Bring two medium to large saucepans up to the boil with salted water.

First, place the asparagus into one of the saucepans and cook for about 4 minutes. Remove from the heat, strain and keep warm.

Now add the eggs to the other saucepan and poach until just soft.

To serve, divvy out the asparagus onto warm plates. Top with a dollop of romesco sauce. Carefully add an egg to each then finish with shaved fresh parmesan, a drizzle of olive oil and pinch of sea salt and fresh black pepper. Serve now.