Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn , Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking.
Ingredients Ingredient Checklist 6 large eggs
1 cup dry white wine
½ cup Chardonnay vinegar
1 teaspoon coriander seeds
1 fresh or dried bay leaf
¾ cup clarified butter, melted
½ teaspoon kosher salt
½ teaspoon black pepper
4 ham or prosciutto slices (about 2 ounces)
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
2 teaspoons extra-virgin olive oil
Directions Instructions Checklist Step 1 Bring a large pot of water to a boil over high. Gently place 4 eggs in boiling water; cook 6 minutes and 30 seconds. Quickly remove from water using a spider or slotted spoon, and transfer to a bowl filled with ice water. Let stand until completely cooled, about 10 minutes. Peel eggs, and set aside.
Step 2 Combine wine, vinegar, coriander, and bay leaf in a large saucepan, and bring to a simmer over medium-high. Simmer until reduced by one-third (about 1/2 cup), 12 to 15 minutes. Remove from heat. Pour through a fine wire-mesh strainer into a large heatproof bowl, and discard solids. Let cool slightly, about 5 minutes. Wipe saucepan clean.
Step 3 Meanwhile, separate whites and yolks from remaining 2 eggs; discard whites, or reserve for another use.
Step 4 Add yolks to slightly cooled wine reduction in bowl, and whisk constantly until foamy, about 15 seconds. Add water to a depth of 1 to 2 inches to cleaned saucepan; bring to a simmer over medium-low. Place bowl with egg yolk mixture on top of saucepan so that bowl is sitting on sides of pan and not touching the water. With water at a constant simmer, slowly and gradually drizzle in melted clarified butter, whisking constantly, until a thick emulsion forms and mixture is thicker than heavy cream, about 10 minutes. Stir in salt, and remove from heat.
Step 5 Fill a separate large saucepan with water; bring to a simmer over medium. Add peeled eggs, and cook until warmed, about 3 minutes. Drain.
Step 6 Spoon about 1/3 cup hollandaise sauce onto each of 4 plates. Halve warmed eggs lengthwise, and arrange evenly on hollandaise. Sprinkle evenly with pepper. Drape ham slices evenly over eggs. Sprinkle each plate with 1 teaspoon chives and 1/2 teaspoon oil.
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