Soft Poached Egg with Black Pudding, Crushed Peas and Hollandaise Sauce
Eggs are a superb source of nutrition - try this delicious poached eggs recipe!
Ingredients
- ingredients:
- 4 quail eggs
- 50 ml white wine vinegar
- 100 g black pudding
- 1 small bag frozen peas
- 100 ml cream
- 0.25 chicken stock cube
- 1 pinch sugar
- hollandaise sauce:
- 100 ml clarified butter
- 50 ml white wine
- 50 ml white wine vinegar
- 5 white peppercorns
- 1 small shallot (sliced)
- 1 bay leaf
- 1 sprig of thyme
- 1 egg yolk
Method
- First make the hollandaise reduction by putting the wine, vinegar, shallots, peppercorns, thyme and bay leafs in a small sauce pan and reduce down by 50%. You can store the reduction in a sealable jar in the fridge and it will keep for months. Add two table spoons of the reduction to the egg yolk and whisk over a bain-marie until it holds shape when you move it.
- Then gradually add the clarified butter whisking continuously.
- Season with lemon juice and salt and keep warm until serving.
- To poach the egg, add the white wine vinegar to a large deep saucepan of boiling water. When it is simmering stir the water slowly and add the eggs, they will take around 2.5 minute’s approx until soft poached.
- When cooked put straight into an ice bath to stop cooking or serve immediately.
- For the crushed peas put the peas, sugar, salt, cream and stock cube in a small saucepan and bring to the boil, then immediately pulse in a food processor until a crushed texture has been achieved.
- To serve fry off the black pudding and place on top of crushed peas, top with poached egg and cover generously with hollandaise.
