Prep
6 min
Total
16 min
Serves
2
INGREDIENTS
- 4 egg yolks
- 1/3 lb butter clarified
- 1/2 teaspoon grain butter
- 2 shakes Worcestershire
- 2 splashes hot sauce
- 1/2 lime juiced
- Salt and pepper
Benny
- 1 croissant split and toasted
- 4 oz smoked salmon
- 2 cups chopped swiss chard
- 2 tablespoons fresh dill picked
- 1 garlic clove sliced
- 2 eggs
- 1 splash vinegar
- 1 pot simmering water
METHOD
Special tools: whisk, stainless steel bowl
Chard
In a medium sauce pan roast garlic in olive oil. Sauté chard, season and let rest
Hollandaise
Bring butter up to heat and skim off the milk solids. Just before but brown stage, turn off and let sit for 3 minutes
In a medium stainless steel bowl whisk egg yolks, mustard, Worcestershire and hot sauce to soft ribbon stage. Slowly add very warm butter while whisking. Loosen up with lemon juice and thicken with salt.
Add a splash of vinegar to simmering water, stir in a circulation and drop in two eggs. Poach for 2 minutes
Top toasted croissant with chard, smoked salmon and perfectly poached egg. Nappe with hollandaise and serve.