Well egg week continues here at Abstract Gourmet. Lazing around last night, wallowing in my own little world of ennui, and too lazy to cook a “proper” meal. I once again turned to my new favourite book of the moment, Eggs, by Michel Roux.
This recipe was supposed to be called “Herby Poached Eggs in Mousseline Potato Nests”. Problem was I was running low on potato, and so I made the executive decision to give sweet potato a run. This was easy as pi (3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510…). Boil some sweet potato in salted water until its soft. Drain, mash, add butter, mash again, add a little milk, some baby spinach, and some parmesan, mash again. Stop.
Cook two poached eggs to perfection, make a little mound of mash on your plate and put a hole in the middle, drop the eggs in and top with a sauce or stock reduction of your choice. I choice to reduce a little of my home made chicken stock with a stick of butter and a touch of corn flour. Then a little cracked pepper and we’re done.
My first successful attempt at making hollandaise sauce. This one came from Michel Roux’s Sauces (actually its in both his Egg’s book, and his Sauce’s book), but the recipes are identical. Basically white wine vinegar, water, and white peppercorns into a pan, reduce volume by a third. Let it cool. Stir in 4 egg yolks… put it back over a low low heat until it starts to thicken up. Now when its got a nice thick creamy consistency, take it back off the heat and gradually add clarified butter until you’ve got the taste and consistency you want. Season with salt to taste, and add some lemon juice just before serving.
The poached eggs are getting better by the day… the method keeps on getting perfected every time and I’ve got a kind of cross between the whirlpool method and the simmer over bubbles method that has been giving me great shape and perfect consistency inside.
So… toast some turkish bread loaves, cook some bacon… Layer the bacon on the loaves, put the eggs on top, wilt some baby spinach in a pan with a little butter, and then put that on top. Smother the whole thing with freshly made hollandaise.