Sat, 28 January 2023
INGREDIENTS
For The Hollandaise Sauce
• 3 shallots peeled and finely sliced
• 100ml white wine vinegar
• Few black peppercorns crushed
• A sprig of tarragon
• 250g unsalted Butter
• 4 egg yolks
• Tabasco Sauce
• Salt and pepper to taste
Mushroom Toast & Eggs
• 200g fresh wild mushrooms
• 1 tablespoon Wicklow Rapeseed oil
• 30g Butter
• 1 x Shallot finely chopped
• 1 garlic clove finely chopped
• Leaves from a sprig of thyme
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• Maldon sea salt
• Freshly ground black pepper
• 4 fresh eggs Large
• Dash of white wine vinegar
• 2 slices of sourdough bread
• Butter
METHOD
For The Hollandaise Sauce
1. First prepare the flavoured vinegar. Put shallots, vinegar, pepper and tarragon into a small saucepan and simmer until reduced by half.
2. Remove from heat and allow to cool for an hour or overnight, then strain before using.
3. In another pan heat the butter over a low heat, then let it stand until the white solids rise to the top. Skim them off and leave butter to one side.
4. Place a heat proof bowl over a saucepan of gently simmering water making sure the bottom of the bowl does not touch the water, add egg yolks, the vinegar reduction (aprox 50 ml ) and 2 tablespoons of water. Whisk together until the mixture starts to thicken slightly.
5. Remove from the heat and gradually whisk in the warm clarified butter in a steady stream until it is thoroughly incorporated and the sauce is thick and glossy.
6. Season to taste with salt and a few drops of tabasco. Sauce will keep up to an hour in a warm place.
For The Mushroom Toast and Eggs
1. In a hot pan, fry the mushrooms lightly in batches in oil and drain them.
2. Melt the butter and fry the shallot, garlic and thyme over a low heat until the shallot is soft .
3. Add the mushrooms and the rest of the herbs and season to taste.
4. Next, poach the eggs: Bring a pan of water to a rolling boil and add a few drops of white wine vinegar. Whisk the water anti clockwise to create a whirlpool and slide the eggs in one by one. Cook for 2 ½ minutes then transfer to a plate with a slotted spoon.
5. Toast and butter the sourdough and top each slice with the sautéed mushrooms, top with the poached eggs.
6. Spoon over the hollandaise sauce and serve.
