BROTHAUS EGGS BENEDICT SERVES 4
FOR THE EGGS BENEDICT: 6 English muffins 80g butter 120g braised beef cheeks (recipe on fridaymagazine.ae) 1 packet (125g) baby spinach 2 tbsp extra virgin olive oil 120g sliced smoked salmon 120g thinly sliced smoked turkey breast 12 poached eggs ½ bunch chives, finely chopped Hollandaise sauce (see recipe at right) Maldon sea salt, to season Slice the English muffins in half, spread lightly with the butter and toast in a non-stick pan until golden brown. Reheat the beef cheeks in reserved braising liquid. Sauté the baby spinach in some olive oil, and season with salt and black pepper. Place three muffin halves on each plate. Top with spinach, salmon and a poached egg; beef and a poached egg; and turkey and a poached egg. Coat the eggs with a generous amount of Hollandaise, sprinkle with chives, and season with black pepper and some Maldon sea salt. FOR THE HOLLANDAISE: 25ml vinegar reduction (see recipe below) 6 egg yolks 1 whole egg 500ml clarified butter 15ml lemon juice Combine vinegar reduction, egg yolks and whole egg in a metal bowl, place over a pan with simmering water, and whisk until the mixture is light and fluffy. In the meantime, warm the butter. Remove the pan with the eggs from the heat and slowly incorporate the butter in, whisking constantly to create a rich emulsion. Season with lemon juice and salt. FOR THE VINEGAR REDUCTION: 250ml tarragon vinegar ½ tsp crushed peppercorns 1 bay leaf 1 pinch salt 1 sprig thyme Heat all the ingredients over a medium heat and reduce the liquid by two thirds. Cool and strain the liquid.
Pretzels – knot challenging to make, once you know how: See a how-to video on making that twist on fridaymagazine.ae