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Do you have a penchant for perfectly poached eggs?

Or is crispy bacon and homemade pancakes more of your thing?

Or perhaps you like to start the day with a full Ulster Fry…sausage, bacon, as much bread as you can fit on your plate, and that all-important egg to dip into…?

Whatever your morning routine, Canteen at the MAC offers the perfect breakfast menu for families, business people and tourists alike. All served with Canteen’s award-winning coffee (or tea!) with complimentary newspapers and free WiFi.

Ahead of Farmhouse Breakfast Week, (which runs from Sunday 25th – Sunday 31st January 2015), Sean McCann, Head chef at Canteen at the MAC, has given us a glimpse into a few of his favourite breakfast recipes, guaranteed to hit the spot…

Canteen Breakfast—(The works!) A specialty at Canteen and popular with just about everyone!

Canteen at the Mac Breakfast LoveBelfast

 

  1. It is best to place your large heavy based frying pan on a low and slow heat, add your oil, which will produce a light sizzle. You want everything to cook at once and no spitting from your pan.
  2. Set your sausages & bacon in the pan, alongside a large flat mushroom, black pudding and halved tomatoes. cook for approx. 5 mins on each side until golden brown
  3. Add your breads (we use soda and potato) and cook until golden
  4. For the perfect poached egg method, see the Eggs Benedict recipe. Start to cook this 2 minutes prior to your pan ingredients being cooked.
  5. Drain everything on kitchen paper to drain the excess oil
  6. Stack your breads, bacon, sausages and egg up, with your beautiful tomato and mushroom alongside as the perfect compliment and voila!

 

Perfect Pancakes – tasty, easy to make and a real crowd pleaser…

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Ingredients:

  • 4oz self- raising flour
  • 1/2 tsp bicarbonate soda
  • 1 free range egg
  • 140ml of butter milk or milk
  • 1oz sugar
  • Pinch of salt

 

Method

  1. Whisk all ingredients together to form a smooth batter, allow to rest for 20 mins or so.
  2.  Spoon mixture onto a medium hot pan, when bubbles appear and the batter dries slightly, the pancakes will be ready to turn, (30-45 seconds) remove pan from heat and allow to finish for a further minute

 

Serving suggestion – grill bacon until crisp and glaze with maple syrup – simply delicious…..

If you are after something that little bit more special this ahead of Farmhouse Breakfast Week, why not alter your offering to a delicious, freshly cooked crepe, complete with your favourite topping …blueberries and maple syrup, strawberries and cream or nutella and banana!

 

Crepes:

Ingredients:

250g plain flour

30g caster sugar

Pinch salt

2 eggs

375ml milk

15g melted butter

Method:

  1.  In a mixing bowl, combine flour, sugar, salt. Add eggs and half the milk, whisk until smooth. Gradually stir in remaining milk and melted butter, butter should be consistency of double cream. Allow to stand for 20mins or so.
  2.  Preheat a non-stick pan over a medium heat and brush with a little butter or vegetable oil.
  3. For each crepe pour about 3 tablespoon of batter into centre of the pan, tilt the pan and spread the batter evenly over the base of the pan.  When the batter dries slightly and begins to peel from the edge of the pan, the creeps are ready to turn.  Cook for further 10-15 seconds before removing from the pan.

Serve with your favourite topping on a warmed plate and watch the excited faces savour every mouthful…

 

Eggs Benedict – this is a delicious dish, which takes some practice, but the flavour combination is definitely worth the hard work.

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  1. Grill some good quality back bacon
  2. Poach your eggs – to get a perfectly poached egg, fill a deep saucepan with boiling water. When you have a rolling boil, create a swirl effect by circling a large metal spoon round a few times. Crack your egg in gently, and allow it to cook for a few mins. Drain with a slotted spoon onto kitchen paper.
  3. Toast a half muffin or bagel, and butter
  4. Top your toasted bagel or muffin with crisp bacon, poached egg and a helping of Hollandaise sauce.

 

Hollandaise Sauce 

  • 125g butter
  • 2 free range egg yolks
  • 1/2 tsp white wine vinegar
  • 1/2 tsp lemon juice
  • Pinch cayenne pepper
  • Splash ice cold water

 

  1. Melt the butter in a sauce pan and skim any white solids from surface, keep butter warm.
  2.  Put 2 egg yolks, 1/2 tsp white wine vinegar, splash of ice cold water in a metal or glass bowl that will fit over a small pan of water.
  3. Whist continuously until pale and thick, usually about 3-5 minutes
  4. Remove from the heat and slowly whisk in the melted butter until it is all incorporated and the sauce is creamy (if it gets too thick add a splash of water)
  5. Finally season with a pinch of pepper and a squeeze of lemon

To get a twist on the above dish, try…

 

Eggs Florentine – a firm staple on our menu

  1. Toast a half muffin or bagel, and butter
  2. Top with wilted spinach, poached egg and a helping of Hollandaise sauce.

 

Hollandaise Sauce recipe – as above!

 

Eggs Royals – delicious and decadence, all rolled into one…

  1. Toast a half muffin or bagel, and butter
  2. Top with smoked salmon, poached egg and a helping of Hollandaise sauce.

 

Hollandaise Sauce recipe – as above!

For the excellent choice of menus available at Canteen at the MAC visit www.themaclive.com or call 028 9023 5053.

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