An Irish twist on Eggs Benedict!
- 320 g wholemeal flour
- 90 g self raising flour
- tablespoon of honey
- 7 g salt
- 400 g buttermilk
- 8 g melted butter
- 4 eggs
- Get a 2lb bread tin, lightly butter the tin, and with a thin cover of flour on top (shake off excess). Mix all your dry ingredients together, add your buttermilk and melted butter and slowly fold all the ingredients in together.
- Pour your mixture in the oiled bread tin, smooth out with a palette knife around the sides.
- Cook in the oven at 180°C for 45 minutes, place a tray filled with water in the bottom of the oven to create steam.
- To Poach Eggs:
- Boil a large pan of water, add a good splash of cider vinegar. Crack eggs into cups. Whisk the water, add eggs into the water whirl and cook until soft. 3 minutes. Plunge into iced water and reserve.
- For the Sauce:
- Reduce 2 tblsp of cider vinegar with 2 tblsp of cream.
- When a thick consistency, add in your butter, which is chilled and diced up, whisking over a low heat, do not boil and keep in a warm place until needed.
- To Cook the Bread:
- Cut slices of bread, about 1cm each and cut out with a large round cutter. Have a large frying pan hot, add butter, and when bubbling, add bread and fry until golden brown on both sides.
- To Assemble:
- Drop eggs into boiling water for about half a minute to reheat. Place the bread on warm plates, place slices of salmon on top of the bread, egg on top of salmon and dress with sauce, spooning some on the plate.
More by Oliver Dunne:
- Ardsallagh Goat's Cheese and Beetroot Compote
- Pan Fried Plaice with Peas, Horseradish and Smoked Bacon
- Apple Tart Fine with Chantilly Cream and Butterscotch