Poached Egg with Brown Butter Aleppo Hollandaise, Mortadella and Roast Cherry Tomatoes - Caroline Ba
This bears a resemblance to Eggs Benedict but ramped up on flavour by browning the butter and adding a little Aleppo Pepper. Add some cherry tomatoes and mortadella and you have a corking dish.
Ingredients
- For the tomatoes
- 100g cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- For the brown butter hollandaise
- 150g unsalted butter
- 1/2 tablespoon pul biber (Aleppo pepper)
- 2 egg yolks
- 1 heaped teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- 2 tablespoons cold water
- To finish the dish
- 2 eggs
- 2 brioche buns, split in half horizontally
- 4 slices mortadella sausage
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