Ease of Preparation: Medium
Time of Preparation: 30 minutes
Yield: 4-6 servings
Spice up your breakfast with the golden hues of saffron in your hollandaise sauce! Never settle for boring brunch again! Smoky cured chorizo gives another pop of spice, sitting atop toasted sourdough, just begging for a perfectly poached egg!
Ingredients
Saffron Hollandaise
- 1 cup (240 ml) butter
- 1 small orange, juice and zest
- ½ lemon, juice
- 1 teaspoon (5 ml) white wine vinegar
- 1 teaspoon (5 ml) saffron threads
- 2 egg yolks
- Salt and cayenne
Benedict:
- Cured chorizo, sliced (8 slices)
- 4 large eggs
- Salt and pepper
- White vinegar
- 4 pieces toasted sourdough
- Chives, to garnish
Method:
For the Saffron Hollandaise:
In a small saucepan, heat the butter over low heat for 15-20 minutes until bubbling subside (no colour). Strain through a fine mesh strainer into a fresh pot and keep warm.
Pour water to a depth of 1 to 2 inches into a medium saucepan and place over medium heat. Rest a medium stainless-steel bowl in the pan over (not touching) the water.
Add the orange juice, white wine vinegar, and saffron into the bowl and let sit over the heat for 1 minute to allow the saffron to infuse the liquid.
When you can smell the saffron, add the egg yolks and start whisking. As the bowl heats up, the yolks will begin to thicken.
Beat until thick and frothy but not quite fluffy, 2-3 minutes. The whisk will start leaving a clear space on the bottom of the bowl.
Cut the heat but leave the bowl over the water. Continue whisking as you slowly drizzle in the warm melted butter, a teaspoon at a time to start then adding more in a slow steady drizzle, while whisking continuously. The butter and the yolk mixture should always be the same temperature, warm to lukewarm, for best results – adjust heat and locations of the pans and the bowl as needed to maintain a constant temperature during the process.
When the butter has been incorporated, whisk in the orange zest and lemon juice and season with salt and cayenne.
For the Benedict:
Heat a skillet over medium high heat.
In a deep saucepan, heat water with a splash of vinegar over high heat until simmering.
Reduce heat to low. Stir the water to create a whirlpool.
Add the eggs to the whirlpool, one at time, and simmer until just set, 2-3 minutes. Remove with a slotted spoon and blot on a towel to dry. Season with salt and pepper.
Butter the bread on both sides.
In the hot skillet, toast the bread, 1-2 minutes per side, until golden brown. Lay out onto four plates.
Wipe out skillet and return to heat. Add oil and sear the chorizo, 1-2 minutes per side until hot and crisp.
Top each slice of toast with 2 slices of the seared chorizo, a poached egg. Drape with the hollandaise.
Garnish with chives and serve warm.
