There is nothing better for Valentine's Day than a romantic brunch in bed. Let the recipes for eggs benedict with hollandaise sauce, vanilla souffle and mimosa cocktail help us in its preparation.
For Valentine's Day, which fell on a Saturday this year, let's treat ourselves to a romantic brunch in bed.
Recipe for hollandaise sauce
Ingridients:
- 1 egg yolk
- half a teaspoon of lemon juice
- 30 g of butter
- salt
- pepper
- freshly chopped parsley
Process:
Cut the butter into slices and freeze. Whisk the egg yolk and half a teaspoon of lemon juice in a bowl. Prepare a steam bath and place a bowl with egg yolk on it. While cooking, beat the mixture thoroughly for at least a minute, then add the frozen slices of butter. Stir until the butter melts. When the sauce boils, set it aside, add salt and pepper and wait for it to cool. Meanwhile, prepare the eggs benedict.
Recipe for eggs benedict
Ingridients:
- 2 eggs
- 2 teaspoons of white balsamic vinegar
- 2 slices of bacon
- 2 slices of toasted bread
Process:
Toast the bacon on both sides, toast the bread on one side only. An electric grill comes in handy for this, but you can also fry both in a pan with a little oil. Pour water halfway into a deep pan, add vinegar and heat almost to boiling. Meanwhile, break the eggs into their own cups. When bubbles appear in the water, carefully pour each egg into the pan. Boil the eggs for about 4 minutes. When the egg white is curdled and the center is still soft, lift each egg separately with the help of a spatula and place them on toasted bread with toasted ham. Pour hollandaise sauce over the coated bread and sprinkle with fresh parsley.
Vanilla souffle recipe
Ingridients:
- 2 eggs
- 10 g of white flour
- 14 g of softened butter
- 120 ml warm milk
- ½ tsp vanilla extract
- 30 g of powdered vanilla sugar
- pinch of salt
- butter and powdered vanilla sugar to make the cups
- chocolate ice cream
- fresh strawberries
Process:
Heat the oven to 200 degrees. Grease the souffle baking dish with butter and sprinkle with powdered vanilla sugar. Then put them in the fridge for a while. Melt the butter in a pan and add the flour. Mix well and while cooking, stir steadily with a wooden spoon for 1 minute. Set aside, gradually add all the warm milk and mix until the mixture is smooth and uniform. Place back on the stove, stir until boiling, then set aside. Add a pinch of salt and vanilla extract to the mixture and mix well again. Separate the whites and yolks. Add the yolks to the white mixture and mix well. Pour the mixture into another container (which is not warm). Beat the egg whites and malt until stiff peaks form, then carefully stir in the cooled white sauce. Fill the cooled souffle dish almost to the brim with the mixture and place in the oven. Bake the souffle for about 12 minutes, until it rises nicely. Turn the baked ones onto serving plates and sprinkle with powdered vanilla sugar. Serve with a scoop of chocolate ice cream and fresh strawberries.
Mimosa cocktail recipe
Ingridients:
- 300 ml of chilled sparkling wine
- 200 ml of freshly squeezed orange juice
Process:
For mimosas, choose tall glasses that are half filled with sparkling wine. Then pour freshly squeezed orange juice almost to the top of the glasses and serve to your love.
