Bread sticks with Hollandaise sauce

By admin
23 January 2013

A bit tired of conventional breakfasts? Time to think out of the box . . .

Preparation time: 15 min

Cooking time: 30 min

Serves: 6

250 ml (1 c) self-raising flour

2,5 ml (½ t) baking powder

30 ml (2 T) caster sugar

125 ml (½ c) water

1 egg, beaten

125 ml (½ c) sesame seeds

Hollandaise sauce

4 egg yolks

30 ml (2 T) water

5 ml (1 t) white wine vinegar

15 ml (1 T) wholegrain mustard

250 ml (1 c) butter

salt and pepper

Preheat the oven to 180 °C. Grease a baking sheet. Mix the dry ingredients together. Then pour in the water, mixing until well combined.

Roll the dough into a sausage shape and cut into slices. Roll each slice into a stick the size of an adult finger. Place on a baking sheet and set aside for 5 minutes.

Brush with beaten egg and sprinkle with sesame seeds. Bake for 20 minutes then turn the oven down to low until the sticks are crisp.

Hollandaise sauce Heat a quarter full saucepan of water over medium heat. Combine egg yolks and water in a glass or stainless steel bowl. Whisk until light in colour. Whisk in vinegar and mustard. Melt the butter in a separate saucepan, taking care not to let it bubble. Skim off the white residue that forms on the butter.

As the water begins to simmer place the bowl over the water without it touching the water. Continue whisking the eggs and in a slow and steady stream add the butter while whisking the eggs. Continue whisking while the mixture thickens for 2-3 minutes. Remove from the heat, season with salt and pepper and serve.

- Hope Malau

Photo: David Briers.

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