Serves: 2 - Time:
I have toyed with the title of this recipe because to call it Eggs Benedict would be misleading-although it is a poached egg with hollandaise on a bread base. However, I’ve upped the ante and made the hollandaise with a brown butter flavoured with pul biber –or Aleppo pepper, which gives it a nice little kick. If you’ve made Turkish eggs you will be familiar with the brown butter (totally stole the idea from that dish). I’ve also added some slices of mortadella sausage, I’d like to say in a moment of inspiration but honestly, the packet was lying unused in the fridge and I was bored of looking at it. You can make all the component parts in advance although I wouldn’t leave the hollandaise hanging around for longer than a couple of hours.
For the tomatoes
100g cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
For the brown butter hollandaise
150g unsalted butter
1/2 tablespoon pul biber (Aleppo pepper)
2 egg yolks
1 heaped teaspoon Dijon mustard
2 teaspoons white wine vinegar
2 tablespoons cold water
To finish the dish
2 brioche buns, split in half horizontally
4 slices mortadella sausage
Heat the oven to fan 180°c, mark 6. Line a small roasting tin with non-stick parchment and add the cherry tomatoes. Drizzle with the olive oil, toss to coat the tomatoes and season with salt and ground black pepper. Roast in the oven for 20-25 minutes until slightly shrivelled. Set aside and leave to cool at room temperature.
Put the butter in a saucepan and melt over a low heat. Continue to cook the butter until the milk solids on the base start to turn caramel brown and the butter smells nutty. Add the pul biber and take off the heat.
While the butter is melting prepare the base of the hollandaise. Put the egg yolks in a tall goblet-preferably the one that is sold with the stick blender. If you haven’t got one of these use a jug or large high sided cup which is slightly wider than the head of the stick blender. Add the egg yolks, mustard, vinegar and water and blend for about 20 seconds. Keep the motor running and slowly pour in the brown butter. When it has all been incorporated gradually pull the stick blender up to continue to emulsify the hollandaise. You should have a smooth sauce the consistency of slightly runny mayonnaise. If any pul biber is left in the saucepan you can stir into the hollandaise. Taste and season with salt. Stand the goblet in a little warm water to keep the sauce warm while you poach the eggs and toast the brioche.
Toast the brioche halves until golden and place on two plates. Bring a saucepan of water to the boil. Pour a teaspoon of white wine vinegar into two separate ramekins. Crack an egg into each one. Pour a tablespoon of vinegar into the boiling water and turn the heat down. Gently lower each egg into the barely bubbling water. Leave for two minutes then carefully lift out the eggs with a slotted spoon, draining off any water.
Cover each brioche half with two slices of mortadella. Spoon over some of the roasted tomatoes and top with a poached egg. Coat generously with the brown butter hollandaise and dig in.