La Serre Eggs Benedict – Recipe
– By Chef Izu Ani
For the Hollandaise sauce
The yolk of 4 eggs
40ml white balsamic
10ml Badoit water
250g butter (melted)
8 free range eggs
4 brioche buns
8 rashers of veal bacon
Olive oil, cracked black pepper and fresh chives to garnish
1 stainless steel mixing bowl
- Start by preparing the Hollandaise sauce. Put the egg yolks into a stainless steel mixing bowl with the water, white balsamic and a pinch of salt. Whisk thoroughly until the mixture starts to become airy and foam.
- Transfer the bowl to sit above simmering water in a pan (a bain marie). Whisk it over the heat until it gets very thick and you can see the bottom of the mixing bowl when whisking. Turn the heat off, and add the melted butter to the mixture little by little stirring constantly. Set aside.
- Grill the bacon using a griddle making sure the bacon gets nicely bar-marked. Cut the brioche buns in half and toast under the grill. We use homemade brioche buns from La Serre’s Boulangerie.
- To poach the eggs, prepare a deep saucepan with quite a large amount of hot but not boiling water. This will help the eggs to take on a teardrop shape once poached. When you start to see small bubbles on the bottom of the pan, break the eggs into the pan one by one and leave for around 4 minutes for runny eggs.
- Arrange the toasted brioche buns onto four plates and put two rashers of grilled bacon onto each slice of brioche.
- Remove the eggs from the pan using a large slotted spoon ensuring all of the water is drained off and put one poached egg onto each slice of brioche with bacon.
- Pour over a generous spoonful of hollandaise sauce over the eggs, sprinkle some cracked black pepper and fresh chives and a glug of good quality olive oil and serve immediately.