I had a couple of tablespoons of the cheese sauce from the lettuce dish below leftover and decided to use it for my breakfast. I added some fresh tarragon to it and gently heated it with a dash of milk to loosen up the texture. It was delicious with poached egg on toast with fresh rocket on the side – sort of a cheesy eggs Hollandaise, with great acidity given by the hard goat’s cheese. The rocket helps to freshen it up and temper the richness, though it is still pretty filling, and I could only manage one egg.
goat’s cheese sauce – see below
pinch of fresh, chopped tarragon
handful of washed rocket
How I made it:
Heat cheese sauce with a dash of milk and chopped tarragon until warm. Break egg gently into a small saucepan of water that is just below boiling point. If the egg disintegrates all over the pan because it’s not fresh, use a large spoon to draw it together in the water. Turn heat off and leave egg for a few minutes until cooked. Make toast and butter. Place egg on buttered toast, spoon sauce on. Season with pepper and salt. Place rocket on the side and season.
Tea and TV.