Recipe of The Week: Eggs Benedict with Yuzu Hollandaise

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Ingredients

¼ cup white wine vinegar
8 eggs
4 slices brioche or challah bread
1 tablespoon butter
4 tablespoons cream cheese
1 avocado, peeled and thinly sliced
4 ounces smoked salmon, thinly sliced
1 bunch arugula leaves, washed and dried
2 tablespoons capers
Salt and freshly ground pepper
For hollandaise-yuzu sauce
Clarified butter made from 8 ounces unsalted butter
3 egg yolks
1 flat teaspoon smooth Dijon mustard
1 shallot, finely chopped
2 tablespoons bottled yuzu juice (available in Asian markets) or lemon or lime juice
2 tablespoons sherry vinegar
Sea salt
2 tablespoons cold water

Preparation

  • To make clarified butter: Place 8 ounces butter in small, heavy pot over moderately low flame. Remove foam from the surface of the butter as it rises. Pour remaining clear fat into a container. Discard milk solid at bottom of pot. Clarified butter can keep in the refrigerator for months and can be used for frying and baking at high temperatures.
  • Preparing a bain-marie: Put a saucepan filled with water on low heat. Place a bowl over the saucepan to create a bain-marie. Bring the water to a gentle boil, making sure that the water does not touch the bottom of the bowl.
  • Preparing the hollandaise sauce: In a bowl, whisk together 3 egg yolks, 1 teaspoon mustard, 1 chopped shallot, 2 tablespoons yuzu, and 2 tablespoons sherry vinegar until blended. Pour in a slow stream of butter while continuing to whisk, until sauce acquires the texture of mayonnaise. Season with salt, add 2 tablespoons cold water, and turn off heat. Leave bowl in saucepan to keep warm. The sauce will not keep for more than a couple of hours, and cannot be reheated.
  • Poaching the eggs: Heat 8 cups water in a pot, add ¼ cup vinegar, and bring to a near boil. Prepare a bowl of ice water. Break one egg into a small bowl. Use a spoon to rapidly swirl water in pot while gently slipping the egg into its center. Cook for 2-3 minutes. Remove when egg white sets around yolk. Place poached egg in ice water. Poach remaining eggs, keeping pot on a very low flame.
  • Toast 4 slices of bread in a pan with 1 tablespoon butter. Spread 1 tablespoon of cream cheese on each slice of bread and arrange on a serving plate. Cover each slice of bread with slices of avocado and smoked salmon, and garnish with arugula leaves.
  • Return the eggs to boiling water for 20 seconds to heat through. Place two eggs on each slice of toast.
  • Pour the sauce on and around the eggs, garnish with capers, season with salt and pepper and serve.

Check out the gorgeous result video here.