A dollop of love

Breakfast is often overlooked in our mad rush to get to work each morning. So when it comes to having some downtime, it’s no wonder many cafes serving brunch in Singapore are often packed on weekends. And it appears epicure’s masterclass on breakfast recipes is equally well-received. Guests like PR consultants Daryl Pan and Shasha Renee, computer programmer Philip Lebo, analyst George Ho, vice-president of marketing communications in the local fashion industry Alphonsus Chung, communications specialist Tay Shan Min and animal conservationist Marla Lise are comfortably ensconced in their seats at Wild Honey’s second outlet at Scotts Square sipping glasses of prosecco while waiting for the tutorial to begin.

Leading the class is executive chef Andreas Nauser, who possesses more than three decades in culinary experience and promises to showcase dishes that are easy to execute.

HOLLANDAISE SAUCE

Serves 6
Prep time 20 minutes
Cook time 10 minutes

3 egg yolks
300ml clarified butter
few drops lemon juice
few drops tabasco
few drops Lea & Perrins worcestershire sauce
salt, white pepper and cayenne pepper, to taste

garnish
French herbs, as needed

• Set a bowl atop a saucepan of simmering water. Add egg yolks into bowl and beat to a foamy consistency.
  • Remove from heat and add clarified butter quickly.
  • Whisk in lemon juice, tobasco, worcestershire sauce and season to taste.
  • Garnish with French herbs.

POACHED EGG

Serves 1
Cook time 3 minutes

25ml distilled white wine vinegar
½ litre water
1 egg

• In a small pot, add white wine vinegar to water. Ensure there is at least 5cm of water from the base of the pot to water surface.
  • Bring the temperature of liquid to approximately 75°C and drop egg in.
  • Remove after 3 minutes and keep dry on kitchen towel.