Benedict with pastrami
1 serving
15 minutes
This is how Vladimir Chistyakov, chef of Buro TSUM, prepares eggs benedict.
1
In the evening, prepare the butter: heat the butter on the stove, and when it melts, remove it from heat and leave it in a warm place overnight. The butter and cream will separate from each other, and we will only use the butter later.
- Butter: 20 g
2
Fry the brioche in a pan with butter until a crispy crust and golden color appear.
- Butter: 20 g
- Brioche: 50 g
3
Crack the egg into a small ladle and dip it in boiling water for a few minutes.
- Chicken egg: 2 pieces
4
For béarnaise sauce: finely chop shallots and tarragon, place in a saucepan and cover with white wine until the wine completely covers the herbs. Reduce the wine until it is almost fully absorbed by the shallots. Remove from heat and cool.
- Shallots: 2 g
- Tarragon: 2 g
- Dry white wine: 10 ml
5
Separate the yolk from the white and place it in a water bath: fill a pot with water and place another pot or metal hemisphere on top that does not touch the boiling water. Set the structure over low heat to let the water simmer slightly. Add mustard and whisk it together. Then pour in the butter and mix well until you achieve a thick mayonnaise consistency. If the mixture is too thick, you can add a little boiling water. Add salt, pepper, and onion with tarragon. Mix well.
- Egg yolk: 2 g
- Mustard: to taste
- Butter: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Shallots: 2 g
- Tarragon: 2 g
6
Slice the ripe tomato into wedges. Place tomatoes and spinach on the brioche. Top with poached eggs, drizzle with béarnaise sauce, and cover with thin slices of pastrami previously heated on the grill.
- Tomatoes: 20 g
- Mini spinach: 5 g
- Chicken egg: 2 pieces
- Pastrami: 90 g