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Before you jump to My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀 recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.
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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.
The kitchen by itself offers you many small ways by which energy and money can be saved. Environmentally friendly living is not really that hard. It’s related to being functional, most of the time.
We hope you got benefit from reading it, now let’s go back to my poached egg and seared gammon with homemade hollandaise sauce 😉😀 recipe. You can cook my poached egg and seared gammon with homemade hollandaise sauce 😉😀 using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀:
- Prepare 4 thick slices gammon, I used loin gammon
- Take 1 1/4 tsp Salt
- Take 1 tsp Rice wine vinegar
- Get 2 Free range eggs
- You need for the hollandaise sauce:
- Take 110 grams unsalted butter
- Provide 1 Free Range egg yolk
- Prepare 1 Lemon, juice only
- Provide 1 tbsp water
- Take 1 tbsp Wholegrain Mustard
Steps to make My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀:
- Ingredients
- On a griller pan or flat fry pan, grill the gammon for 2-3 mins each side until cooked
- In a sauce pan of bubbling simmering water, add the salt and vinegar and spin the water. Drop the cracked egg in the centre do this for the other egg too
- Sauce: Melt the butter on a low heat and when melted, skim off the froth to leave a yellow liquid
- Put the egg yolk, lemon and salt in the blender. Add mustard and 1 tablespoon of water, turn on mix and pour the butter in slowly to blend in the water
- When all is done, take the gammon steaks to the serving plate with poached egg and holladaise sauce on top. Serve with salad and chips
Top with a poached egg and warm hollandaise sauce. Garnish with a sprinkle of cayenne pepper and serve. Shanon shares her love of benes with a veggie heavy version with kale in The Curvy Carrot's Egg Benedict Florentine with Creamy Butter Sauce. Make the hollandaise sauce recipe in a blender by adding egg yolks, lemon juice, and pepper. Toast the English muffins and assemble: place one piece of cheese on the bottom and top with two pieces of Canadian bacon, one poached egg and then top.
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