Veggies & Eggs Benedict vs Herby Lemon Fish Tray Bake
Veggies & Eggs Benedict
6 eggs
75g butter, plus extra for toast
2 tbsp cider vinegar
Thick slices of sourdough bread
A drop of olive oil
2-3 handfuls of dark green veg (purple sprouting broccoli, spinach, chard, kale, asparagus, etc.)
Salt & Pepper
In a large bowl, food processor or blender, add 3 yolks, 1 tbsp vinegar, a pinch of salt and pepper.
Put your butter in a small saucepan ready to melt.
Tear or cut your veg into smaller pieces. Wash. Shake dry.
Toast your bread, butter (optional) & place on plates ready. Wilt or griddle your veg till just softened. Season & then arrange on the toasted bread.
Melt the butter then whisk the egg yolks with the vinegar. Keep whisking while you trickle in the warm butter, till frothy and thickened. Warm in a saucepan to thicken more if needed. Set aside.
Fill a shallow, lidded pan with boiling water and the remaining 1 tbsp vinegar to poach your eggs in. Turn heat down. Whisk the water to make a whirlpool. Quickly pour your egg into the middle to swirl the white around the yolk. Let it simmer till the white starts to set. Pop a lid on to help it cook, but keep the yolk soft and runny (unless you prefer it firm).
Remove with a slotted spoon. Cook one egg at a time. Gently blot to remove excess water. Place on top of your veg & toast. Drizzle the warm Hollandaise sauce over. Finish with a pinch of pepper.
Herby Lemon Fish Tray Bake
250g potatoes
1 lemon
250g cherry tomatoes
1 garlic clove
A handful of rosemary, leaves only
100g baby leaf spinach
375g fish pie mix
½ tbsp olive oi
Salt &Pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Put a roasting tin in the oven to warm up.
Scrub the potatoes and chop them into 1cm chunks & Slice the lemon into 4 wedges.
Take the roasting tin out of the oven. Add ½ tbsp olive oil, the potatoes, and lemon. Season with salt and pepper. Toss to mix. Slide into the oven and roast for 25 mins.
While the potatoes roast, halve the cherry tomatoes. Peel and thinly slice the garlic clove. Pick the leaves off the rosemary sprigs and roughly chop them.
Take the roasting tin out of the oven. Add the garlic and rosemary and toss to mix. Nestle the cherry tomatoes and lemon wedges in the tray. Add the fish pie mix. Return to the oven and cook for 20 mins. The potatoes should be golden, and the fish opaque – it will flake easily when pressed with a fork.
Add the spinach to the tray and turn everything over a few times to just wilt the spinach. Pile large spoonfuls into 2 warmed bowls, Serve with the roasted lemon wedges for squeezing.
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