Chip and Egg on a Crumpet

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Recipe summary

To clarify butter, melt butter in a small, heavy-bottomed pot over low heat. Remove pot from heat and let sit for 3 minutes. Skim froth with a ladle and slowly pour butter into a measuring cup, leaving milky solids in bottom of pot. Discard solids.

A good little trick is to keep the hollandaise warm in a thermos. It stays at a perfect temperature. Only hold it for 30 minutes to 1 hour and don?t reuse or reheat the sauce.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Chips

2 large red potatoes, scrubbed
2 sprigs thyme, leaves only, chopped
Juice of ½ lemon
Coarsely ground sea salt and freshly cracked black pepper, to taste
2 tablespoons olive oil (30 ml)

Hollandaise Sauce

2 tablespoons water (30 ml)
2 egg yolks, at room temperature
1/2 cup clarified butter, warm (125 ml)
1 tablespoon chopped fresh tarragon (15 ml)
1 tablespoon chopped fresh chives (15 ml)
Coarse salt and freshly cracked black pepper
Juice of 1 lemon

Poached Eggs

2 cups water (500 ml)
1 tablespoon white vinegar (15 ml)
4 large eggs
Coarse salt and freshly cracked black pepper

Assembly

4 pieces smoked salmon, thinly sliced (4 ounces/113.5 grams)
2 crumpets, split in half, toasted
Chives, for garnish (optional)

Directions

Chips

Preheat oven to 400 degrees F.
Cut each potato into 8 wedges and transfer to a large bowl. Add olive oil, salt, pepper and thyme. Sprinkle with lemon juice. Toss well to evenly coat potatoes.
Arrange potatoes in a single layer on baking sheets lined with parchment paper or oil baking sheet. Bake until golden brown and crisp, about 20 to 25 minutes.

Hollandaise Sauce

Bring a saucepan with 1-inch to 2-inches of barely simmering water. You will need a metal bowl that fits over the saucepan to create a double boiler.
Combine 2 tbsp. water with yolks in the metal bowl that fits over the saucepan. Whisk to blend. Add the bowl over the barely simmering water. (Note: the bowl should not touch the water, if the temperature is too hot, the eggs will cook too much and you’ll get scrambled eggs.)
Continuously whisk the egg yolk mixture over the water until the mixture turns pale yellow and thickens to the consistency of thick cream. To test the consistency, drizzle a little of sauce on top of itself, if it leaves a trail you have reached the correct stage, the ribbon stage.
Continue to whisk and slowly add the warm clarified butter in a steady stream until butter incorporates and the mixture thickens even more. Stir in the lemon juice. Season the sauce with salt and pepper and chopped herbs. Serve immediately or transfer to a warm, clean thermos but hold only for 30 minutes to 1 hour.

Poached Eggs

Fill a saucepan with 1¼ -inches of water. Stir in vinegar. (The vinegar will help the egg whites coagulate faster). Bring water to a simmer.
Swirl the water in the pan in a circular motion to create a vortex. Break 1 egg into a cup and slide into the swirling water. Repeat with the remaining eggs, poaching the eggs one at a time or 2 at a time. Cook eggs at a bare simmer until whites are firm but yolks are still runny, about 3 to 4 minutes. Transfer eggs with a slotted spoon onto paper towels to drain. Season the poached eggs with salt and pepper.

Assembly

Toast crumpets. To each half of crumpet, add a slice of smoked salmon and top with a poached egg. Drizzle with hollandaise. Serve with potato wedges. Garnish with whole chives if desired.