Enjoy hollandaise sauce without feeling guilty with fresh, seasonal vegetables.
Preheat the oven to 200°C/gas mark 5.
Heat the white wine, vinegar, peppercorns and bay leaves in a small saucepan until reduced to 3 tablespoons of liquid.
Discard the peppercorns and bay leaves.
Place the egg yolks/egg replacer in a basin over a pan of simmering water; whisk until thickening and gradually whisk in the wine and vinegar mixture.
Remove from heat.
Melt the Pure spread and gradually pour into the mixture, whisking continuously. This should achieve a sauce which is glossy and has the consistency of thick cream.
Simply mix all the ingredients together.
Cut the top off each of the bread rolls and scoop out the bread inside. Spread the inside of the bread case with the herbed Pure spread.
Place on a baking sheet and bake in the oven for 5-10 minutes.
Blanch the vegetables in boiling water for 3-4 minutes.
To serve, fill the bread case with the vegetables, drizzle with Hollandaise sauce and cover with the bread case top.
4 servings
4