Mushroom and Poached Egg Marmite Crumpet With Hollandaise Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Oh god, I love marmite so much. Ingredients:
4 large flat mushrooms |
1 tablespoon butter |
3 tablespoons marmite |
4 crumpets |
4 eggs |
1 tablespoon white vinegar |
175 g butter |
2 egg yolks |
1 lemon, juice of |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
Directions:
1. Hollandaise sauce-.
2. (makes about 200ml – 7 fl oz).
3. Method (sauce) -.
4. Clarify the butter by melting it until its solids have become separated from the rich yellow oil. Remove from the heat and leave to cool until just warm.
5. Most of the solids will now be at the base of the pan. Any other solids on top can be skimmed away.
6. Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice. Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.
7. Remove from the heat and slowly add the clarified butter, whisking vigorously. This will emulsify the butter into the egg yolk mixture. If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.
8. Season with salt and Cayenne or white pepper and add the remaining lemon juice, if needed, to enrich the total flavour.
9. The sauce is now ready to serve. For a guaranteed smooth, silky, finish, strain through a sieve.
10. Mushrooms and crumpets-.
11. Method-.
12. Trim the flat mushrooms, removing the central stalk. To each, flat side up, with butter and season with salt and pepper. The mushrooms can now be placed under a pre-heated grill, cooking for 6-8 minutes and tender.
13. Meanwhile, spread a little butter over each of the crumpets, spreading Marmite liberally on top. A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.
14. To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs. Spoon the hollandaise sauce over each and the dish is ready to serve.
15. Poached eggs-.
16. Method-.
17. Fill a large, deep saucepan with water (replace up to one-third with vinegar should it be required).
18. Bring to a rapid simmer and whisk vigorously in a circular motion. Crack an egg into the centre. As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.
19. Poach the egg for 3-31/2 minutes before serving.
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