BRUNCH! Now I know that the internet is absolutely not shy about it’s love for all foods breakfast. I cannot be the only one who has noticed that people go bonkers for anything that has a poached/fried egg on top of it. Right? Right. So here I was all along like, pshaw, food porn. Everything looks good with a runny yolk glistening over the top of it! AND THEN, I tried photographing this delicious eggs Florentine (one of my current favourite breakfast/brunch/all the time dishes) and it is NOT as easy as it looks. I guess that’s what I’m learning with this food photography business. It’s never as easy as it looks. Cooking and eating have never caused a problem for me. Like many of my brothers and sisters out there, my greediness, impatience and slight obsessiveness have always compelled me kitchen-wards. The reasons are threefold.
1) Greed: I want ALL the delicious things
2) Impatience: it’s a lot quicker to walk to my kitchen than to walk to a restaurant
3) Obsession: it has to be juuuuust right Which is why I have pretty much stopped ordering eggs benedict when I go out for breakfast. Which is a shame, because it’s like my favourite breakfast/brunch/all the time breakfast meal. Which leads me to making this delicious meal for myself as often as I can justify! I do try to convince myself that this is a healthy choice – kale! – but I am kidding nobody about the amount of butter that goes into this sauce. I have managed in the past to make enough sauce for only two serves, but I recommend making enough for four because the more volume you have, the less likely it is that your sauce will split. I also have to come clean and say that I’m cooking the kale in a little butter too! Because kale tossed in butter with a little garlic is heaven. So ok, this is not exactly a gym junkie’s dream, but there’s no ham or bacon! That’s got to count for something? No? Yeah, who am I kidding, I have to be honest – health is not what I’m thinking about when I’m eating this. I’m thinking about the buttery, buttery sauce, cascading oozing egg yolk, and rich irony greens on a crisp piece of crustless thick toast. A little tabasco or sriracha has been known to sneak onto my plate on occasion. And then I’m not thinking about anything, just enjoying my breakfast.
Kale Eggs Benedict – Recipe
2 pieces thick white toast
1/2 bunch Kale washed and torn
1 clove garlic, sliced
2 tsp butter
White wine vinegar
Hollandaise Sauce Toast and remove the crusts from the bread. Place a medium saucepan with about 3 inches of water on to heat, and bring to a simmer. Place a small frying pan on the heat, and add the butter. When the butter sizzles and foams, add the sliced garlic and saute for 30 seconds, before adding the washed and torn kale. Saute for around 4 minutes or until almost tender, and set aside. Add a splash of vinegar to the simmering water before carefully cracking in each egg to poach. (This is a super easy poaching technique from Martha Stewart) Layer the toast, kale and poached eggs on a plate, and then slather with delicious hollandaise sauce. Apply to face.