WHAT fathers WANT
THE ULTIMATE SOURDOUGH EGGS BENEDICT WITH BUTTERY MUSHROOMS
Fritz Schoon, baker and director of Schoon Manufactory in Stellenbosch, is father to Willem, 5, Heidi-Lunah, 3 and Alinah, 1½ years. “I find that with great ingredients you can have great culinary experiences even when applying it to everyday countryside cooking. Flavour is everything, when in balance and not forced,” he declares
Serves 4 A LITTLE EFFORT 40 mins
WHAT YOU NEED HOLLANDAISE
125g salted butter
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp hot water sea salt flakes and white pepper
250g smoked streaky bacon olive oil, to fry
2 tbsp salted butter
250g exotic mushrooms, cleaned small handful fresh thyme sprigs, leaves picked and stems discarded
4 free-range eggs
4 slices sourdough bread, toasted and buttered chopped chives, to serve freshly ground black pepper, to serve
HOW TO DO IT
1 For the hollandaise, melt the 125g salted butter in a small
