Suzanne Radford invites Annabel Karmel, chef Russell Impiazzi and Freda Molamphy on to the Thursday Brunch to talk eggs.
Suzanne takes a trip to Ireland to learn about the Irish Food Board’s programme to build a sustainable future for Ireland’s agriculture industry.
We share egg recipes from our guests Chef Dima Al Sharif and Product Development Manager for Spinneys, Mark Evans – prepare to salivate!
Our food focus on the Thursday Ramadan Special is on eggs – from local to free range, organic to barn fed, high in omega 3s to hen, duck and quail…it’s all on today’s show so tune in.
Eggs Benedict with Asparagus Ingredients: 1 bunch asparagus, trimmed8 slices smoked salmon, (optional)8 slices whole-grain bread, toasted Hollandaise Sauce: 2/3 cup (150 ml) unsalted butter3 egg yolks4 tsp (18 ml) cold water2 tsp (10 ml) lemon juice1 pinch salt1 pinch white pepper Poached Eggs: 8 eggs 1 tbsp (15 ml) white vinegar Preparation: In […]