Episode 3 - Hollandaise, Poached Egg, Toasted Brioche, Ham and Black Truffle Spread
Here's a quick brunch recipe that is so easy to follow through. It is a common & popular brunch menu item. You can cook this dish over this coming weekends for your family and friends. We are so sure that they will love it!
Part 1: Hollandaise Sauce
½ tsp Black Peppercorns, toasted and cracked
1 tbsp Shallots, chopped
¼ cup White Wine Vinegar
3no Egg Yolks
1 cup Clarified Butter
2 tsp Lemon Juice
As needed Salt and Pepper
Combine peppercorns, shallots and vinegar in a pot and reduce over medium heat till au sec (Note: Au sec refers to a liquid that has been reduced by heating until it is nearly dry.)
Strain the vinegar reduction, set aside and allow it to cool lightly.
Set up a bain marie on the stove over low heat, in the mixing bowl, pour in the egg yolks and the vinegar reduction.
Whisk the egg yolks constantly until the yolks fall in ribbons from the whisk and thickens.
Gradually whisk in clarified butter into the egg mixture constantly. If the sauce becomes too thick, add in a little water to thin out the egg mixture enough to whisk in the remaining clarified butter.
Season the Hollandaise with lemon juice, salt and pepper.
Serve immediately or keep the sauce warm in a bowl over simmering water.
Part 2: Poached Eggs
1 tsp Salt
2 tsp White Vinegar
1no Egg, large and cold
Combine water, salt and white vinegar in a pot.
Bring it to a simmer over medium heat, stir the liquid till the salt completely dissolves
Crack 1 cold large egg into a ramekin or a small bowl.
Gently drop in the egg into the water.
Turn down the heat to low and allow the egg to poach undisturbed till the egg white hardens and the yolk is still soft to touch.
Part 3: Toasted Brioche Bun and Ham
1 no. Brioche Bun, brushed with clarified butter
10ml Clarified Butter
1 slice Ham, 1cm thickness
Heat up the pan.
Place the buttered side of the bun down onto the pan over medium heat.
Toast till the side turns golden brown. Remove from pan.
Using the same pan, add clarified butter to heat.
Place the ham in the pan, cook both sides till it browns. Set aside.
Finishing: Garnish and Plating
Hollandaise Sauce (Part 1)
Poached Egg (Part 2)
Toasted Brioche Bun (Part 3)
Ham (Part 3)
Lightly spread truffle paste on the toasted brioche bun.
On a plate, place the toasted brioche bun at the center of the plate.
Place the fresh spinach down, followed by the ham, then the warm poached egg.
Spoon one generous portion of Hollandaise sauce on top of the poached egg and allow it to flow down from the sides.
Using a blowtorch, lightly torch the hollandaise. Serve.
We hope you had fun following this brunch recipe and we look forward to meet you with more dishes. See you till the next recipe!
With culinary spirits,
Singapore Junior Chefs Club