Mother’s Day Brunch
Eggs Benedict & Smoked Fingerling Potatoes (Serves 4)
Cooking Time: 45-60 minutes
8 Sous Vide Poached Egg (See recipe below)
8 2 oz Slices Spiral Cut Ham
16 oz Arrowleaf Spinach (wilted with EVOO and diced shallot)
iSi Hollandaise Sauce (See recipe below)
4 Toasted fork-split English Muffins
Poached Eggs 64°C / 147.2°F for 60-75 minutes
Large hen eggs – quantity is variable
For more information on food safety, please click here.
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional to 64°C / 147.2°F.
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently roll egg off of the towel onto a plate.
If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.
Ingredients for a 0.5L / 1 US Pint iSi Whipper:
300 ml Clarified Butter, warmed to 60°C / 140°F
100 ml White Wine Reduction (200ml, reduced by half, infused with 1 Thyme Sprig)
4 Egg Yolks
White Pepper, finely ground
Lemon Juice, fresh squeezed
Whisk the white wine reduction with the egg and egg yolks.
Add the warmed clarified butter to the egg and wine mixture.
Season to taste.
Pass mixture through iSi Funnel + Sieve into the 0.5L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 65°C / 150°F.
This sauce does not have to be whisked over simmering water.
It can be kept warm and easily reheated in the iSi Gourmet Whip PLUS in a water bath or in the bain-marie without coagulating at temperatures of up to 65°C / 150°F.
For preparations in the 1L iSi Whipper double the amount of ingredients. Screw on 2 iSi Cream Charges and shake vigorously after each one.
Smoked Fingerling Potatoes
1/2 cup of Smoked Butter (Wood Recommendation: Whiskey Barrel Oak)
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Salt, Pepper (to taste)
Prepare smoked butter with PolyScience Smoking Gun (see recipe below).
Vacuum seal potatoes with smoked butter.
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.
Cook to desired doneness for about 45 minutes, or until tender throughout.
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with salt and pepper to taste.
Instructions for Smoked Butter:
Whip butter in stand mixer and season with salt, pepper and lemon juice.
Spread out the butter on bowl walls to increase surface that will absorb smoke.
Cover bowl with plastic wrap and fill with whiskey barrel oak smoke.
Release smoke after 2 minutes and repeat steps 1 & 2 with fresh smoke to achieve a strong and delicious smoke aroma.
Sauté spinach and brown ham slices and layer on top of toasted English muffins. Gently place poached egg on top using a slotted spoon. Test consistency and flow of Hollandaise sauce and gently siphon on top of poached egg. Garnish with fresh herbs, such as dill, thyme, parsley or chive. Serve with smoked fingerling potatoes.