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Eggs Benedict topped with a mushroom Hollandaise sauce



3 Egg yolks
2tbls/ 60ml  White wine vinegar
2tbls / 60ml Water
200ml clarified butter

30g Butter to fry the mushrooms
200g sliced and fried mushroom
2 cloves chopped garlic fried with the mushrooms

Place a heatproof whisking bowl over a medium saucepan that is quarter-filled with water. The bowl should fit into the pan without touching the water.
Bring the water to the boil over high heat. Once the water has started to boil reduce the heat to barely simmering. If the water is too hot, the egg yolks will over cook and the sauce will curdle or split.
Place the egg yolks and the 3 tablespoons water with 2 table spoons of white wine vinegar 2 tsp of sugar with in the bowl.
Using a wire balloon whisk, start whisking the mixture constantly for a few minutes until the egg yolks start to thicken and turn a pale in colour once they doubled in volume and a ribbon trail forms when the whisk is lifted they are then ready to start adding the melted butter.
Drizzle the melted butter a little at a time, whisking constantly and adding as the sauce begins to thicken when the butter is completely incorporated. The Hollandaise is ready. It should have a similar consistency of thin mayonnaise. If the sauce splits you can add some more water a tablespoon at a time to bring back the consistency.
When the sauce is completely mixed and you have the correct consistency you can add the fried garlic and mushrooms. Remove the bowl from the pan season with salt and pepper and top your poached eggs

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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