Public Recipe

    Eggs Benedict With Shikran Caviar spheres

    Eggs Benedict With Shikran Caviar spheres

    American

    Serves 1
    American

    Ingredients

    Servings
    1
    • 0.5 unit english muffin — split (base)
    • 2 unit egg (main)
    • 1 slice canadian bacon (meat)
    • 1 serving hollandaise sauce (sauce)
    • 1 tsp Salmon Shikran (garnish)
    • 1 tsp chives — finely chopped (garnish)

    Mise en Place

    0/7

    Process

    1

    poach eggs

    1. 1.Fill a saucepan with approximately 3 inches of water and add a splash of vinegar to aid coagulation.
    2. 2.Bring the water to a gentle simmer over medium heat; avoid a rolling boil to maintain egg integrity.
    3. 3.Crack each egg into a separate small bowl or ramekin for controlled addition.
    4. 4.Carefully slide the eggs from the bowls into the simmering water, ensuring they do not overcrowd the pan.
    5. 5.Cook for 3 to 4 minutes, or until the egg whites are fully set and the yolks remain liquid.
    6. 6.Remove the poached eggs using a slotted spoon to allow excess water to drain, then transfer to a paper towel to absorb any remaining moisture.
    2

    prepare hollandaise

    1. 1.Melt 1/2 cup (113g) of unsalted butter in a saucepan over low heat.
    2. 2.In a heatproof bowl positioned over a saucepan of simmering water (creating a double boiler), whisk together 3 egg yolks and 1 tablespoon of lemon juice until combined.
    3. 3.Gradually drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens and emulsifies into a smooth consistency.
    4. 4.Season the hollandaise with salt and a pinch of cayenne pepper to taste.
    3

    assemble dish

    1. 1.Place the toasted english muffin half onto a serving plate.
    2. 2.Position the warmed slice of Canadian bacon atop the muffin.
    3. 3.Carefully place one poached egg onto the Canadian bacon.
    4. 4.Spoon a generous portion of the hollandaise sauce over the poached egg, ensuring it coats the egg and bacon.
    5. 5.Garnish the dish with the chilled caviar and the finely chopped chives.

    Plating

    • Serve immediately on a warm plate to maintain optimal temperature.

    Sensory Checks

    Texture

    Confirm the hollandaise sauce is smooth and creamy, with no signs of separation or curdling.

    Check

    Verify the egg yolk is liquid and will flow when the egg is cut into.

    Common Errors

    • ⚠ Hollandaise sauce breaking: This occurs from excessive heat or insufficient whisking. Maintain gentle heat and whisk constantly. If the sauce begins to separate, remove it from the heat immediately and whisk in one teaspoon of cold water to help re-emulsify it.
    • ⚠ Overcooked eggs: Poaching eggs at too high a temperature or for too long will result in set yolks. Use a gentle simmer and remove the eggs as soon as the whites are firm.

    Notes

    • This recipe elevates the classic Eggs Benedict with the addition of caviar, making it suitable for special occasions.
    • The final flavor is significantly influenced by the quality and type of caviar used.

    Nutrition

    Per 1 serving

    Calories: 650
    Protein: 25g
    Fat: 50g
    Carbs: 20g

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 90%

    Flagged:

    • Exact quantities for hollandaise sauce and caviar are estimated based on visual representation.

    Techniques in this recipe