SPANISH EGGS BENEDICT WITH SPINACH AND CHORIZO HOLLANDAISE
Eggs benedict are unbeatable, the perfect brunch to me. Not Spanish at all but when I made the chorizo hollandaise for the first time I swear I thought I have just changed the world forever. I thought to myself “I have just brought eggs benedict to a whole another lever”. I was full of pride. I don’t want to sound arrogant but honestly my weekend mornings haven’t been the same again since then.
INGREDIENTS
2 Slices of toasted brioche
75 gr of baby spinach
1 garlic clove
2 eggs
1 tbsp Extra virgin olive oil
Pinch of pepper
Salt
Sprinkle of Sweet pimenton
For the Hollandaise sauce:
2 egg yolks
1 fresh Spanish chorizo sausages
1/3 lemon, juiced
2 tablespoons of water
150g of unsalted butter
Preparation
For the Hollandaise sauce first fry the finely diced chorizo over medium heat for 3-4 minutes, then add the butter and melt. The butter will get a bit orange as a result of the infusion of the chorizo fats with the butter. Place a small sauce pan with a bit of oil over medium heat to use it as Baine Marie. In a bowl, combine the egg yolks, lemon juice, water and salt and whisk for about 2 minute on top of the sauce pan or until it gets fluffy. While whisking pour a little of butter with chorizo at a time in a thin string until fully emulsified and has achieved a creamy mayonnaise texture. Add a touch of salt and pepper.
Place a pan over a medium heat and add extra virgin olive oil, fry the thinly chopped garlic for a few seconds before adding the baby spinach. Cook it for a minute to allow the spinch leaves to wilt. Season with salt and pepper to taste and reserve aside.
Toast the sliced brioche and place them on a serving dish. Put a spoonful of spinach over the bread.
One at a time, break each egg into a ramekin and pour into a pan with simmering water. Gently poach 2-3 minutes. Remove with a slotted spoon and place the egg on the top of the brioche with the spinach.
To finish, using a spoon, pour the warm chorizo Hollandaise sauce over the poached eggs and sprinkle a touch of pimenton.
