If your looking for something to fancy up your breakfast this hot sauce hollandaise might be the ticket.
There is no need to shy away from making hollandaise at home, if you have a stick blender or food processor it will do the heavy lifting for you.
The inspiration for this post came from some beautiful local asparagus. I dusted of my breakfast chef hat, whipped up some poached eggs & threw it all on some toast.
First
Place a full pot of water on the stove with 40ml of vinegar
While that comes up to the boil make your hollindaise, this recipe serves two…. depending on how generous you are
Blood Orange, Habanero & Ginger Hollandaise
150g unsalted butter
2 large egg yolks
10ml vinegar
30ml Edible Alchemy Blood Orange, Habanero & Ginger Hot Sauce
Put your butter on the stove to melt completely
Place all the other ingredients in your food processor or tall tumbler if your using a stick blender
(I suggest you use a stick blender for this amount)
Blend everything together well.
Once your butter has melted completely and is starting to simmer, SLOWLY add the butter while blending
Season to taste.
Now all that’s left to do is cook your asparagus & poach your eggs.
I like really uncomplicated asparagus, pan fried from raw with oil, salt & pepper.
Egg poaching is no big mystery, but there are a few important steps.
Acidulate your water…. We have already done this by adding the vinegar, this makes the egg whites coagulate.
Water temperature, you should have bubbles on the bottom of the pot but not breaking the surface, a little hotter at the start is ok because the temp will drop once you add the eggs.
Once you think you have the temperature right give the water a swirl & carefully drop your eggs into the water.
Getting the “doneness” of the eggs right might take a few attempts, it all depends on how much jiggle your into. It’s kind of like a brownie, you want a wobble not a ripple.
Remove the eggs from the water with a slotted spoon and blot on a tea towel.
The only thing left is to plate it all & enjoy this spiced up breakfast!
Oh & if you’re wondering what the pink dust is, it’s some recipe development I’ve been working on for summers up coming hit Smoked raspberry salt, I can’t wait to have it on fries!
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