Eggs benedict... eggs royale... eggs florentine... Classic brunch recipes that begin with poached eggs and a thick hollandaise sauce. At SORTEDfood we're all about innovation and on our recent trip to Lyme Regis we experimented and made this incredible recipe with squash. Yes squash! Sub out the muffins and voila... a spectacular autumn brunch recipe at your fingertips.
Melt the butter gently in a small pan, then pour into a jog slowly so you end up with clarified butter and left the white impurities behind. Separate the eggs for the hollandaise and place the yolks into a glass bowl with the lime juice and mustard, then whisk. Whisk over a pan of boiling water as you slowly add in the melted butter (warm not hot). Season to taste once all the butter has incorporated into the yolks, including the smoked paprika. Keep warm until required.
Slice the squash into 1.5cm thick pieces and pat dry with some kitchen paper. Place the flour in one bowl, beat the 2 eggs into a second and combine the breadcrumbs and cornmeal in a third with the paprika. Season the squash slices, then dust in flour, dip into egg and then pass into the breadcrumb mixture so that they are coated.
Heat some vegetable oil in a deep frying pan so that you have a depth of several centimetres. Heat a pan of salted water to a gentle simmer, then turn down so it is perfect to poach. Fry the breaded squash for 2 minutes on each side and poach the eggs in the water for 4 minutes. Drain the fried squash on kitchen paper or a clean tea towel to get rid of excess grease and scoop the poached eggs out with a slotted spoon.
Serve two slices of squash, each topped with a poached egg before spooning over the hollandaise and finishing with a sprinkle of smoked paprika and a wedge of lime Serves 2