Cheesy Eggs Benedict with Courgettes by Clodagh McKenna
“This recipe is one that I discovered on a recent trip to New York Ciry, Coolea cheese sauce (gouda style) coated perfectly poached eggs on toast topped with crunchy courgettes…. It is the ulitmate brunch dish.” Clodagh McKenna
4 free range or organic eggs
1 courgette, sliced
2 slices of sourdough toast
salt and pepper
For the cheese sauce:
50g Coolea cheese
pinch of nutmeg
salt and white pepper
HOW TO MAKE CHEESE SAUCE: Melt the butter in a saucepan and stir in the flour and cook for 1-2 minutes. Then whisk in the milk to get a smooth sauce. Simmer gently for 5 minutes and season with salt and white pepper. Stir in cheese and nutmeg, allow to melt.
HOW TO POACH AN EGG: Place a saucepan of salted water over a high heat and once the water has come to the boil give the water a good swirl using a spoon. Crack your eggs into a cup (one at a time) and bring the egg in the cup (one at a time) as close to the boiling water as possible and quickly drop the egg into the swirling water (the swirling water helps the white of the egg to form around the yolk. Reduce the heat to medium and leave to cook for 3 minutes. Another trick is to add a generous amount of vinegar to the poaching liquid this helps the eggs form into perfect spheres, BUT sometimes you can taste the vinegar in the eggs so the cupping method is what I suggest.
While the eggs are poaching place a frying pan over a high heat and add 2 tablespoons of olive oil. Once the oil is hot tip in the courgettes and season with salt and pepper. Cook for a couple of minutes on each side.
Toast the sourdough bread and arrange on two plates. Arrange two poached eggs on each dish toast. Pour over the cheese sauce, and place the courgettes on top. Season with salt and pepper.