Brioche eggs Benedict with sauteed kale and spinach
ByronTalbott · ♥ 1.2K likes · 30.9K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole egg yolks
- 7 tbsp cold butter
- 1 tbsp lemon juice
- 2 whole eggs
- 1 cup fresh kale
- 1 cup spinach
- 1 tbsp olive oil
- 1 tsp lemon
Separate the yolks from the whites; no clarified butter needed.
Warm the yolks over a water bath to about 120 to 130F, whisking constantly, then remove from the heat.
Whisk in cold butter about two tablespoons at a time, moving the yolks back over the water bath between additions, until all the butter is emulsified.
- salt
Season with a little salt and lemon juice. Optionally whip with a blender or stick blender to thicken and aerate.
Bring a pot of water to a rolling boil, add a generous amount of white vinegar and a pinch of salt, and spin the water with a spoon.
- white vinegar
Drop the eggs in one by one, about 10 seconds apart so they do not clump; cook about three minutes and lift onto a paper-towel-lined tray.
- buttered brioche
Toast buttered brioche on a flat top on both sides until golden brown.
Saute kale and spinach with a drizzle of olive oil just until they start to wilt, keeping some raw element so they do not go mushy; finish with a squeeze of lemon.
- Esplet pepper
Plate: toast, greens, poached eggs, hollandaise, and a pinch of Espelette pepper.