Eggs Benedict With Potato Hollandaise
Serving: 6
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Directions
- Start by making the potato puree. Sauté the onions and garlic in a saucepan with a splash of olive oil over a medium-high heat until golden brown.
- Put a saucepan of salted water on the boil and cook the potatoes for about 10-15 minutes or until you can easily push a knife through them.
- Drain the water from the saucepan, pour in the cream, onions and garlic and return to the heat to simmer.
- Place the potatoes in a food processor/blender and blend on low speed until smooth. Set aside.
- Heat a saucepan over a low heat and reduce the vinegar, peppercorns and tarragon for 8-10 minutes.
- Strain the reduction into a bowl and mix in the potato puree and egg yolks.
- Add the potato mixture to a food processor/blender and slowly pour in the clarified butter until the sauce thickens.
- Stir in 50ml water and pour the mixture into an espuma gun. Charge the espumab with 3 chargers and shake well before serving.
Ingredients
- 200 ml white wine vinegar
- 1 tsp peppercorns
- 20 ml tarragon
- 3 egg yolks
- 200 ml clarified butter
- 3 cream chargers
- 50 ml water
- <h3>Potato puree:</h3>
- 2 medium potatoes
- 50 ml cream
- ½ onion, diced
- 1 garlic clove, finely chopped