Most weekends, I try to do something a little different for breakfast. Oats is a work day food, so the weekend needs to be a bit more playful! That'll mean different things, depending on time, how much I need to do grocery shopping, how much I'm feeling the night before...that sort of thing. I woke up on Saturday hungry - but not knowing what I feel like. Lance is generally unhelpful when you ask him what he wants for meals. "Whatever you feel like making", is a fairly common response. I was at a loss for ideas, so I looked in the fridge for inspiration.
5 egg yolks that needed using fairly soon. Half a packet of enoki mushrooms. Half a packet of tortillas. Bam! Inspired. I would whip up a Hollandaise sauce, adding orange from the few ripe ones recently fallen from our tree. I'd sautee up the mushrooms with a few fresh herbs. And I'd make tacos. For fun and presentation, I cut mini tortillas out of the larger sized ones before toasting a little of the stale out of them. Like this, they make a wonderful canape. Elegant and simple. But you can be lazy and have normal sized tacos if that's more your speed. Or you can make your own smaller sized ones to start with.
Either way, start to finish, this takes around 10 minutes to make, and is a bloody delicious way to start the day, if I do say so myself. (Lance said so too, if that sways you!)
And if you are serving this for brunch, a glass of bubbles to drink with it certainly wouldn't go astray!
Orange Hollandaise Sauce5 egg yolks
1/2 teaspoon salt
1 tsp Tabasco sauce
1/2 cup fresh squeezed orange juice
zest from 1 orange
6 tablespoons softened butter
Set up a double-boiler with a small saucepan with a few inches of water, and a glass bowl for the top that won't touch the water. Bring the water to a simmer while you whisk together the egg yolks until lightened in colour and thickened, about 2 minutes. Whisk in the salt, Tabasco sauce, orange zest and orange juice until well combined.
Place the glass bowl over the simmering water and whisk. The eggs will lighten and thicken to a custard like consistency. One tablespoon at a time, whisk in the butter, allowing it to fully incorporate before adding the next one.
Take off the heat, taste for seasoning - adding extra salt or Tabasco as required. Cover and set aside.
Enoki Mushroom Tacos1/2 packet of Enoki mushrooms
small handful snow pea shoots
small handful of basil leaves
bunch of coriander, finely choppeed
1 spring onion, finely sliced
Orange Hollandaise Sauce
smoked paprika for dusting
Heat a non-stick frypan to medium heat. Chop the bottom off of the enoki mushrooms and discard. Separate the clumps a little. If making mini-tacos, cut the enoki in half. Add the mushrooms and spring onion. Stir frequently witha wooden spoon, breaking the mushrooms apart more as you go.
When the mushrooms are wilted and browning slightly, add the basil leaves, coriander and snow pea shoots. Stir well to combine and take off the heat.
Serve the mushroom mix on a tortilla with a generous dollop of orange hollandaise sauce and dust with smoked paprika.