Ingredients:
- 2 English muffins, split
- 4 free-range eggs
- 4 slices of high-quality Parma ham or smoked salmon
- 1 tablespoon white vinegar
- salt and white pepper, to taste
- fresh chives, finely chopped, for garnish
Hollandaise Sauce:
- 250g unsalted butter, clarified
- 3 free-range egg yolks
- 1 tablespoon lemon juice
- pinch of salt
- pinch of cayenne pepper
Preparation Method:
- Prepare hollandaise sauce by whisking egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl over a double boiler until thickened. Gradually add clarified butter while continuing to whisk until the sauce is thick and creamy. Taste and adjust seasoning as needed. Keep warm while preparing the remaining ingredients.
- Bring a deep saucepan of water to a gentle simmer, add white vinegar. Poach the eggs one by one for about 3 minutes, until the white is set and the yolk is still soft. Remove with a slotted spoon and set aside on paper towels to drain.
- Toast the English muffin halves in a toaster and arrange on serving plates.
- Place a slice of Parma ham or smoked salmon on top of each English muffin half, followed by a poached egg.
- Spoon a generous amount of hollandaise sauce over each egg. Season with salt and white pepper, garnish with fresh chives, and serve immediately.
Ingredients:
- 200g mixed salad greens (such as romaine, arugula, and baby spinach)
- 100g high-quality deli meats (such as prosciutto, roast beef, and turkey)
- 100g high-quality cheeses (such as brie, cheddar, and Swiss)
- 2 hard-boiled eggs, peeled and quartered
- 8 cherry or grape tomatoes, halved
- 8 cucumber slices
- fresh herbs for garnish
- freshly ground black pepper
Dressing (Choose One):
- Classic Vinaigrette: Mix 3 tablespoons of extra-virgin olive oil, 1 and 1/2 tablespoons of white wine vinegar, and a pinch of salt and pepper.
- Caesar: Blend 1/2 cup of mayonnaise, 1/4 cup of lemon juice, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 clove of minced garlic, and salt and pepper.
Preparation Method:
- Arrange the salad greens on a large serving platter, followed by a layer of thinly sliced deli meats.
- Arrange the cheeses, hard-boiled eggs, tomatoes, and cucumbers on top of the deli meats.
- Drizzle the chosen dressing over the salad and garnish with fresh herbs.
- Finish with freshly ground black pepper and serve immediately.
Ingredients:
- 400g high-quality Italian sausages, casings removed
- 300g fresh broccoli florets
- 300g penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g tin of chopped tomatoes
- 2 tablespoons tomato paste
- 300ml chicken or vegetable broth
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon chili flakes
- salt and black pepper, to taste
- 200g fresh mozzarella or provolone cheese, thinly sliced or grated
- fresh basil leaves, for garnish
Preparation Method:
- Preheat oven to 180°C (350°F).
- Heat olive oil in a large, oven-proof skillet or cast-iron pan over medium heat. Add onion and cook for about 5 minutes, or until softened. Stir in garlic and cook for another minute.
- Add sausage meat to the pan and cook, breaking it up with a wooden spoon, until browned and cooked through.
- Stir in chopped tomatoes, tomato paste, chicken or vegetable broth, Italian herbs, chili flakes, salt, and pepper. Bring the mixture to a boil
- Add pasta and broccoli to the pan, stirring well to ensure the pasta is submerged in the sauce. Reduce heat, cover, and simmer for 15 minutes or until pasta is cooked.
- If the pasta is too dry, add a little more broth or water.
- Top the pasta mixture with mozzarella or provolone cheese and place the pan in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbling, and golden.
- Remove from oven and let cool slightly before serving. Garnish with fresh basil leaves and enjoy your Michelin-star-worthy One-Pot Sausage and Broccoli Pasta Bake.