https://www.copymethat.com/r/yMq5wOpEC/easter-bacon-eggs-benedict-kelp-scone-na/
137217095
htmk3jX
yMq5wOpEC
2024-05-15 17:16:35
Easter ‘Bacon & Eggs’ Benedict & Kelp Scone, Naramata Sumac Hollandaise
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Ingredients
- Hollandaise
- 1 lb BC Dairy butter
- ⅛ cup white wine vinegar
- ⅛ cup white wine
- ½ shallot, finely chopped
- 1 bay leaf
- 3 peppercorns
- ¼ tsp salt
- 6 egg yolks (separate yolks from whites, and save whites for another use)
- Scones
- 2 ½ cups all-purpose flour
- ¾ cup whole BC Dairy milk
- 4 tsp baking powder
- ¼ tsp salt
- 1 tbsp kelp flakes
- ⅓ cup butter, grated
- 2 beaten eggs
- ½ cup BC Dairy white cheddar, grated
- subheading: To Serve:
- 2 eggs for poaching per person
- 2 to 4 thin slices of Johnston’s ham or thick cut bacon
- 1 scones per person
- 1 tsp sumac
Steps
Directions at nedbell.com
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