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Hot Smoked Chalk Stream Trout Eggs Benedict Recipe Kit

1 Recipe Kit

£16.00

Showing availability for delivery on Tuesday 15th June

Description

Start your day off right with this indulgent, elegant brunch dish. See how easy it can be to make hollandaise with our step by step instructions using a blender, or by hand, to top freshly poached eggs and Celtic Bakers muffins. See 'Cooking instructions' for more info.

Pair with Sottoyoriva from Malibran. This minimal intervention prosecco is slightly cloudy with notes of apple and fresh pear with a fresh, dry crisp, lemony finish.

Difficulty rating: a little effort. Ready in 30 minutes. It's useful to have a stick blender for this although instructions for making without are also included.

Packed and prepared in a kitchen that processes products including gluten, fish, eggs, milk, nuts, peanuts, soya, celery, mustard, sesame, sulphites and sulphur dioxide. Some basic store cupboard ingredients are not included in the kit.

TROUT - Chalk Stream.
ChalkStream® sources fine English trout on the world famous Test and Itchen Rivers in Hampshire. Slow grown for 2 years in fast flowing pure chalk stream water, their trout are fit and lean with a unique, clean taste.

Serves:

2 adults

Produced in:

London


Farmdrop Recipe Kits says

Discover exciting new dishes or make weeknight cooking simpler with our new Recipe Kits. Each kit has precisely weighed out ingredients for no-waste meals with minimal packaging (plastic free where possible) sourced from our existing community of incredible farmers and producers. These are delicious, fresh recipes to inspire you.

If you’re short on time choose our quick midweek meal kits, or flex your cooking muscles with our impressive yet easy to follow date night dinners.


Storage Information and Shelf-life

Keep refrigerated.

Shelf Life

Minimum 2 days


Ingredients

EGGS* (43.2%), English Muffins (25.3%) [Fortified WHEAT flour* (wheat flour, calcium carbonate, iron, niacin & thiamine ), MILK*, semolina WHEAT flour*, butter (MILK*), rapeseed oil*, EGG*, cane sugar*, salt*, yeast*, improver (WHEAT flour*, flour treatment agent (E300), sunflower oil), rapeseed oil] Unsalted butter* (15.8%) (MILK), Smoked trout (10.7%) (FISH), White Wine Vinegar*, Pea Shoots, Lemon Juice*. *Organic

Allergy Advice

It contains: Eggs, Fish, Gluten, Milk

It may contain: Almonds, Brazils, Cashews, Celeriac, Celery, Crustaceans, Hazelnuts, Lupin, Macadamia nuts, Molluscs, Mustard, Peanuts, Pecans, Pistachios, Sesame seeds, Soya, Sulphites, Sulphur dioxide, Walnuts


Nutritional Information

Typical valuesper 100g
Calories247cal
Energy1033kj
Fat18g
of which saturates9.7g
Carbohydrates11g
of which is sugar1g
Protein11g
Salt0.45g

Cooking Instructions

1. Slice the muffins in half and have ready in the toaster. Get a large deep pot of salted water ready to boil for your poached eggs later. 2. Melt the butter in a small saucepan or microwave safe container. 3. Get a cup of cold water to hand by the hob, and start to heat the egg poaching water. Hollandaise by hand method: 1. Mix the cold egg yolks, ½ tsp vinegar and a pinch of salt in a medium glass bowl. Set over a pan with a few inches of simmering water - put the heat on the lowest setting with just the occasional bubble in the water, more will be too hot and scramble the eggs. 2. Stir the yolks constantly with a whisk and add small dribbles of melted at a time, whisking constantly to bring together until you have added all the butter and have a thick sauce. If the sauce starts to look too thick or greasy, add a few drops of cold water at a time to prevent the sauce splitting. 3. Season with lemon juice and salt to taste. Keep the sauce warm in the bowl over the water with the heat turned off) Hollandaise easy blender method: 1. Melt the butter in a small saucepan or microwave safe container. 2. Put the egg yolks, vinegar and salt into a jug or mug the size of the stick blender. Blend the yolks and while the blender is running slowly pour the hot melted butter into the yolks and bring together into a thick sauce. Season with lemon juice and more salt to taste. Poached Eggs: 1. Add 1 tbsp white wine vinegar to the pot of boiling water. Put the eggs in separate small bowls or ramekins. Once the water is at a rolling boil, turn the heat down a little, swirl with a large spoon, then tip one egg at a time from a low height into the swirling water. Keep the water bubbling to keep the egg off the base of the pan but not so much that it pulls the egg apart. Add the next egg as soon as the previous one has set slightly. Or cook separately in advance - see chef’s tip. 2. Cook for 3 ½ minutes then lift out with a slotted spoon - the whites at the edge of the yolks should be set but the yolk runny. Drain. 3. While the eggs are cooking toast the muffins, put onto small plates. Divide the smoked trout between the muffins. 4. Top with the poached eggs, warm hollandaise sauce, pea shoots and a pinch of cayenne if you like and eat immediately.


Disclaimer

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Meet Farmdrop Recipe Kits

London

Discover exciting new dishes or make weeknight cooking simpler with our new Recipe Kits. Each kit has precisely weighed out ingredients for no-waste meals with minimal packaging (plastic free where possible) sourced from our existing community of incredible farmers and producers. These are delicious, fresh recipes to inspire you. If you’re short on time choose our quick midweek meal kits, or flex your cooking muscles with our impressive yet easy to follow date night dinners

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