Recipe Chef Roy – Sanctuary Chichele Presidential Lodge, South Luangwa National Park, Zambia From Donovan van Staden’s Gourmet Safari Courtesy of Struik Lifestyle
For the Hollandaise sauce: 10ml freshly squeezed lemon juice 10ml white wine vinegar 3 egg yolks For the poached eggs: 15ml white wine vinegar 4 eggs 2 muffins, halved crossways 4 rashers streaky bacon, fried Sprigs of fresh parsley for garnishing (optional) Pinch each of salt and ground black pepper
For the Hollandaise sauce, whisk the lemon juice, vinegar and egg yolks in a small heatproof bowl until light and frothy. Place the bowl over a saucepan of simmering water and whisk until the mixture starts to thicken. If the mixture splits, add 5ml water at a time and continue whisking. For the poached eggs, add the vinegar to a small saucepan of water and bring to a simmer. (The vinegar helps the egg to bind.) Crack an egg into a cup. Stir the water to form a whirlpool and carefully tip the egg into the centre of the whirlpool. (NB: For the best results, use very fresh eggs otherwise they might not hold together in the water.) Poach the eggs one at a time until cooked to your liking. To plate up, place half a muffin in the centre of the plate and top with the bacon and a poached egg. Spoon over the sauce. Garnish with a few sprigs of fresh parsley and season to taste. Serves 4 You’ll find more delicious recipes in Donovan van Staden’s cookbook, ‘Gourmet Safari’ (R290, Struik Lifestyle).