Sarah Butler: Two timesaver dinners that feel a little bit special

Eggs Benedict sounds difficult, but is actually very easy to make! The ideal weekend breakfast at home for the whole family, it is filling enough to be served as a special Sunday brunch if you roll out of bed late. 

Cooking with a family and a busy lifestyle can sometimes feel like a juggling act. Food can become something we do to tick a box and not actually enjoy. 

This week, I have two recipes that feel a little bit special without being complicated or time-consuming.

Eggs Benedict sounds difficult, but is actually very easy to make! The ideal weekend breakfast at home for the whole family, it is filling enough to be served as a special Sunday brunch if you roll out of bed late. 

It’s also a fun dish to cook together, teaching kids the magic of swirling water for poached eggs. (And once kids can cook eggs, they will never go hungry!) 

On the other hand, Bang Bang Chicken Tacos are all about flavour and family fun. 

With crispy chicken goujons, fresh crunchy slaw, and a creamy, spicy sauce, these tacos are perfect for sharing with family or friends. 

A hands-on dinner, everyone can dive in to build their own wrap, choosing how much sauce or slaw to pile on, making them a big hit with kids.

Whether you’re after a leisurely brunch or a lively weeknight dinner, these recipes are sure to become family favourites. 

Give them a try this weekend and the week ahead and see how much everyone loves them!

Eggs Benedict

recipe by:Sarah Butler

This is a fun dish to cook together, teaching kids the magic of swirling water for poached eggs. (And once kids can cook eggs, they will never go hungry!)

Servings

2

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Main

Ingredients

• For the hollandaise sauce:

• 2 egg yolks

• 1 tsp lemon juice

• 3 tbsp water

• Pinch of salt

• Pinch of paprika

• 100g unsalted butter, melted (discard white solids once cooled)

• For the poached eggs:

• 4 large fresh eggs

• 1 tbsp white vinegar

• To serve:

• 2 English muffins, sourdough slices, or brioche buns, toasted

• 4 slices streaky bacon or ham

• Salt and pepper, to season

• Fresh chives or cracked black pepper (optional)

Method

1. To make the hollandaise, whisk the egg yolks, lemon juice, and water in a heatproof bowl for 1–2 minutes until frothy.

2. Place the bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water.

3. Whisk for 2–3 minutes, until the mixture has thickened and doubled in volume.

4. Slowly drizzle in the melted butter, whisking continuously until the mixture is glossy.

5. Season with salt and paprika, then cover to keep warm

6. To poach the eggs, bring a saucepan of water to a gentle simmer and add the vinegar.

7. Strain each egg in a sieve to remove the very thin egg white membrane, then transfer to a ramekin. Gently swirl the water with a spoon then plop the egg in.

8. Poach for 3–4 minutes.

9. Remove gently with a slotted spoon and place on paper towels to soak up any excess water

10. To assemble, toast the muffins and top each with crispy cooked bacon or wilted spinach.. Add a poached egg, spoon over the hollandaise, and season to taste. Garnish if desired.

Sarah's secrets: 

Hollandaise is rich so start small and pour extra if requested. 

It will keep in the fridge for 1–2 days and can be reheated very gently, whisking constantly.

For neat hotel-style poached eggs, use a kitchen scissors to trim off any scraggly edges from the poached eggs.

Crispy Chicken Tacos with crunchy coleslaw

recipe by:Sarah Butler

This Tex-Mex style dinner never disappoints. Drawing on street food, while packing in healthy, crunchy vegetables, it's a colourful, intercative crowd-pleaser beloved by all ages.

Servings

4

Preparation Time

 30 mins

Cooking Time

 15 mins

Total Time

 45 mins

Course

 Main

Ingredients

• For the tacos:

• 8 soft tortilla wraps

• 4 chicken breasts, cut into strips

• 100g flour

• 1 tbsp paprika

• 1 tbsp garlic powder

• 200g breadcrumbs

• 2 eggs, beaten

• 300ml sunflower oil

• 2 tbsp sesame seeds

• For the crunchy coleslaw:

• 80g red cabbage, shredded

• 80g carrot, grated or julienned

• 2 spring onions, diced

• Handful of fresh coriander, chopped

• For the dressing:

• 1 garlic clove, minced

• 3 tbsp sesame oil

• 2 tbsp light soy sauce

• 40ml rice wine vinegar

• 3 tbsp honey

• 1 tsp ginger paste

• Juice of 1 lemon wedge

• Pinch of chilli flakes

• For the sauce:

• 10 tbsp mayonnaise

• 3 tbsp sriracha sauce

• 1 tbsp tomato ketchup

Method

1. To make the crispy goujons, mix the flour, paprika, and garlic powder in a bowl.

2. Put beaten eggs in a second bowl and breadcrumbs in a third.

3. Coat the chicken strips in flour, then dip them into the egg mixture, and finally coat them in breadcrumbs.

4. Heat the oil in a deep-frying pan to 180°C and fry the coated chicken pieces in batches until they are golden all other and cooked through.

5. Drain on a wire rack and sprinkle with sesame seeds.

6. To make the slaw, combine cabbage, carrot, spring onions, and coriander.

7. Mix the dressing ingredients in a jar, shake well, and pour over the slaw. Toss well.

8. To make the sauce, mix the mayonnaise, sriracha, and ketchup until smooth.

9. To serve, encourage everyone to fill their own tortilla with slaw, chicken goujons, and sauce. Fold and enjoy!

Sarah's secrets:

For the crispiest chicken goujons, let the breaded chicken rest on a plate for 10–15 minutes before frying. 

This helps the coating stick firmly and prevents it from falling off in the oil, resulting in that perfect golden crunch every time.