I was given some lovely samples from Essential Cuisine and one of them was ready made Hollandaise. Usually I make all my sauces from fresh so I wanted to incorporate it into another recipe. Make these and instead of toasting a muffin for Eggs Benedict use two of these. They are delicious and now being served at our 18th Century Guest House in Lossiemouth on the Moray Coast in Scotland.
Recipe:- makes 8 scones.
250g dry cold mashed potatoes
1 whole medium egg
50g plain flour
2tbsp Essential Hollandaise ( Ready made)
1tsp baking powder
2tbsp full fat milk
Salt & Pepper
Oil for frying.
Add all the ingredients to a mixing bowl and blend well ( the mix should be thicker than a normal pancake mix)
Place the mix into a piping bag
Heat a large frying pan or griddle and spray a little oil on it, pipe spirals of the mix onto the surface (10cms across) fry for 2 minutes on each side until golden. Finish cooking in a hot oven for a further 5 minutes. Enjoy with wilted spinach, smoked ham, a poached egg and a spoonful of the remaining Hollandaise heated gently.