Eggs, Radish Greens and Hollandaise Sauce on Multigrain Bread. Radish leaves are also wonderful cooked into an omelette.
Hollandaise sauce is the perfect finishing touch for bacon, eggs, radish greens and toasted multigrain bread. Don't forget to garnish with chives and radish sprouts! Radishes and radish greens are also fabulous stir-fried.
Poached Eggs, Asparagus, Ham and Hollandaise Sauce on Toast. Our chives were flourishing but have not flowered so we garnished with violas to add a festive spring note.
See the amazing contrast of colours between the yolk and the Hollandaise sauce.
I'm not a fan of runny yolks OR mushy toast, so chose to have hard boiled eggs and Multigrain Toast.
The contrast in colour between the yolk and the Hollandaise sauce is not so marked but the flavours still marry beautifully. I like the differing textures too. A little freshly ground pepper is a nice touch as well.
Whenever asparagus season arrives, I suddenly neeeeeeed to have Eggs Fauxrentine. I should have cut a few violas when I went into the garden to get the chives but I was so excited about Hollandaise sauce and asparagus that I forgot.
Instead of multigrain toast, this time the eggs rested on a storebought (eeeek!!) sesame bagel.
We use this wonderful round pot for a double boiler to make Hollandaise. (We have a beautiful copper bowl for whipping egg whites in another part of the kitchen.)