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
servings
2
calories
3855
ingredients
6 Egg yolks
8 ounces Clarified butter
4 ounces Truffle oil
1 ounces Lemon juice
2 ounces Water
2 ounces Trumpet mushroom
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.
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