Butter, melted 225g
Egg yolks 6
Lemon, juiced 1
Champagne (optional) 50ml
Salt To Taste
Whisk eggs yolks with lemon juice, champagne and a pinch of salt until thickened and double in volume.
Place egg mixture over a Bain-Marie or sauce pan over simmering water. Continue to whisk mixture rapidly while slowly drizzling butter in and whisk until sauce is thickened and doubled in volume. Then remove from heat.
Place hollandaise in an espuma canister and charge with 2 cartridges if NO2. Set aside.
Toast Brioche with butter in a pan.
Cut Cherry Tomato and pan fry with mushroom butter. Season with salt
Bring 1 litre of water to boil with cider vinegar and poach eggs for 2 min 30sec.
Place mushrooms and tomatoes on toasted Brioche and place egg on top. Top with Hollandaise Sauce and drizzle with Balsamic vinegar and garnish with micro cress.
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