This Morning's Comfort Cottage

Published Thursday, 09 January 2014
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Lisa Faulkner, her daughter Billie and niece Eva-Rose rustle up some winter-warmers which include some delicious eggs benedict, oeuf en cocotte and American pancakes.

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Eggs Benedict


For the Hollandaise:

  • 100ml white wine vinegar
  • 100ml white wine
  • 6 peppercorns
  • 1 bayleaf
  • 3 egg yolks
  • 125g melted butter
  • Pinch of salt
  • Juice of ½ lemon
  • 4 large eggs
  • White wine vinegar
  • 4 English muffins
  • 4 slices of good quality ham


  1. To make the hollandaise, put the white wine and vinegar into a pan with the peppercorns and bay leaves. Bring to the boil, and then let it bubble for about 5-8 minutes, until reduced down to about 3 tablespoons. Leave to cool, and then remove the peppercorns and bay leaves.
  2. Break the egg yolks into a bowl; place it over a pan of barely simmering water, and whisk in about a tablespoon of the vinegar reduction
  3. Continue to whisk for a few minutes until the mixture turns pale and the whisk begins to leave ribbon-like marks
  4. Remove from the heat and, little by little, whisk in the melted butter, making sure each addition is whisked in completely before adding any more. Keep going until all the butter is incorporated and the sauce is thick and creamy. Have a bowl of hot water handy, so that you can add a tablespoon if you feel that it might be about to scramble.
  5. Beat in the salt and lemon juice. Set aside, keeping it warm.
  6. Toast the muffins
  7. To poach the eggs, bring a pan of water to a simmer and add a splash of vinegar
  8. Crack the eggs into teacups. Swirl the water with a spoon then gently pour the eggs into the water.
  9. Cook until the egg is set then carefully remove using a slotted spoon
  10. Top the muffins with a slice of ham and a poached egg then pour the hollandaise over the top

Oeufs en cocotte


  • 50g (2oz) butter
  • 200g (7oz) spinach
  • 4 pancetta slices
  • 4 eggs
  • 4 tablespoons double cream
  • Salt and pepper
  • Sourdough toast, to serve


  1. Preheat the oven to 180°C (350F) gas mark 4
  2. Melt the butter in a frying pan over a medium heat, add the spinach with a little salt and pepper and cook until it is just wilted. Set aside.
  3. If the pancetta is not cooked put it in a frying pan and brown. Set aside.
  4. Arrange a little of the wilted spinach in the base of 4 ramekin dishes and top with the pancetta slices
  5. Make a little well in the middle. Crack an egg into the well in each dish and pour a tablespoon of cream on top keeping the yolk clear
  6. Add a good grind of salt and pepper and put the ramekin dishes on a baking tray filled with enough warm water to come just about halfway up the dishes
  7. Bake in the oven for about 6-8 minutes or until the egg whites are just set. Serve with sourdough toast soldiers

American pancakes


  • 350ml (12 fl oz) milk
  • 2 eggs
  • 200g (7oz) plain flour


  1. If you have a blender pour in the milk and eggs and blend, then add flour, baking powder, sugar and salt and blend again. If not, sift the flour and baking powder into a large bowl, add the salt and sugar, and combine. Make a well in the centre, whisk the milk and eggs together in a jug, pour into the well and beat together.
  2. Place a non-stick frying pan over a medium-high heat and brush with a little vegetable oil. When the pan is hot, pour in just over half a ladleful of batter so that it makes a pancake about 10cm (4 inches) in diameter.
  3. Add a sprinkling of blueberries just before you turn each pancake. Once you've turned the pancake, cook for 30 seconds or so, until golden. These pancakes can also be made with other fruit such as strawberries and bananas.
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