Spanish-Style Eggs Benedict


Chef Eric Liebtag of Mercat a la Planxa shares a recipe for Spanish-style Eggs Benedict!

preparation

preparation Time
0 mins
cook Time
0 mins
servings
2
calories
3855 per serving

ingredients

  • 6 Egg yolks
  • 8 ounces Clarified butter
  • 4 ounces Truffle oil
  • 1 ounces Lemon juice
  • 2 ounces Water
  • 2 ounces Trumpet mushroom
  • Salt to taste

directions

Over double boiler, whisk egg yolks and water until triple in volume. Remove from heat and emulsify clarified butter and truffle oil. Add remaining ingredients and store at room temperature. Toast brioche, sliced tomato, griddle chorizo and boil egg. Drizzle truffled hollandaise over finished product.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.