In the maddeningly fast-paced world we live in, breakfast is often what gets sacrificed in the morning frenzy. It becomes an “on-the-go” affair, with smoothies chugged during the school run, a bowl of muesli wolfed down at one’s desk or a banana half-heartedly chomped as you scurry into the office. In this edition, we’re encouraging you to treat breakfast like the glorious meal it is. Take a moment to start your day off impeccably with our famous Simbithi Eggs Benedict.
…now, you could buy an English muffin. Or…you, could really show off and bake your own!
1 cup milk
3 tablespoon white sugar
7g tablespoon dry yeast
1 cup warm water
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
¼ cup cornmeal (or more, as needed)
…and. We have been asked countless times for the secret to our silky, gorgeous hollandaise sauce. Our chefs have been kind enough to let you into the kitchen. Here is the recipe for Simbithi hollandaise sauce!
Let’s Make the Simbithi Eggs Benedict:
We usually serve the hash brown and onion rings on the side, but you may let your creative juices flow.