A romantic brunch for two

There is something special about preparing food for the ones we love, and as Valentines Day falls on a Sunday this year, what could be more romantic than a long lie in followed by a lazy brunch?
I have put together a simple menu including my version of the classical Eggs Benedict often only eaten in restaurants, but following the easy recipe for hollandaise you can enjoy this at home. If you really want to cheat you can buy ready made hollandaise in supermarkets but it does taste so much better homemade, you can prepare it in advance and put to one side, it really is very simple. I have also used Cava which is so much cheaper than Champagne but is equally indulgent. Home is the place to be, so set the table, put together your feast and enjoy!

Pomegranate and Cava Cocktail
I bottle of chilled Cava I carton of pomegranate juice,
(or any other juice you prefer)
Quarter fill a jug with the juice and top up with the chilled Cava.
Pour into tall glasses.
For a special effect, dip the rim of the glasses in egg white then sugar.

Chunky Fruit Kebabs with Honey and Coconut
Serves: 2
Ingredients:
1 small pineapple cut into chunks approx 2.5cm
2 Kiwi fruits cut into chunky slices
1 ripe mango peeled and cut into chunks approx 2.5cm
75ml orange juice
1 tbsp clear honey
15grms desiccated coconut, toasted

Method
1. Skewer two pieces of fruit onto cocktail sticks, combining the pineapple, kiwi and mango as you wish. Place the skewered fruit in the refrigerator to chill.
2. In a small saucepan simmer the orange juice with the honey for 1 minute. Stir in the toasted desiccated coconut, pour into a small serving bowl and chill until needed.

Eggs Benedict Ingredients;
1 large beef tomato
olive oil for drizzling
Handful thyme leaves (optional)
Salt and pepper
3 rashers of bacon
2 muffins

For the hollandaise sauce
200grms Butter
2 egg yolks
splash of water
1tbsp
lemon juice

For poaching
1-2tbsp white vinegar
2 whole eggs

Method
1. Slice tomatoes in half, scoop out the seeds and discard. Season the tomato shells and scatter with thyme leaves. Drizzle the tomatoes with a little olive oil and place under a preheated medium grill for ten minutes.
2. In the meantime prepare the hollandaise sauce. Melt the butter in a saucepan. Put the egg yolks and a splash of water into a blender or food processor, along with the lemon juice. Season well. Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little. Continue to blend until sauce thickens. Set aside.
3. Fill a large, shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1-2tbsp per 1litre of water) to help the eggs hold their shape. Then break four eggs into separate coffee cups (again to help maintain their shape when they’re placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
4. Meanwhile grill the bacon slices until crispy. Slice the muffins in half and lightly toast.
5. When ready to serve place one tomato shell on top of each muffin. Break up one slice of the grilled bacon and sprinkle into the bottom of the tomato shells.
6. Once the eggs are poached, drain them on a paper towel and place into tomato shells. Spoon a generous amount of hollandaise sauce onto the eggs and top each with half a slice of bacon. Garnish with fresh thyme leaves.

Happy Valentine’s Day!