Benedicted To This

Ingredients for Almond Parsley Powder

• 5-6 almonds
• 1 tbsp parsley

Ingredients for Purple Hollandaise Sauce

• 1 beetroot, peeled & boiled
• 2 egg yolks
• 1 cup butter, cold
• 3 tbsp water
• 1 tsp fresh lemon juice
• 1/2 tsp vinegar

Ingredients for Assembly

• 2 eggs
• 1 brioche bread, toasted
• 2 slices ham
• Purple hollandaise sauce
• 1 tsp butter
• 1/2 tsp jalapeños, chopped
• Salt & pepper, to taste

Instructions for Almond Parsley Powder

• Preheat the oven to 160°C.
• Place almonds in a blender and pulses in short bursts. Then add the fresh parsley leaves and pulse in short bursts.
• Once the mixture resembles a fine meal, stir to make it even.
• Roast in the oven for 25-30 minutes to dry out the excess moisture, and then set aside.

Instructions for Purple Hollandaise Sauce

• In a blender, grind the boiled beetroot to a paste. Do not add water.
• Cut cold butter into small pieces and set aside.
• On indirect heat, add egg yolks to a pan. Then add same water and vinegar, whisk vigorously. Note: Yolks should be thick and creamy, not runny or overcooked.
• Add the butter cubes one at a time. Continue whisking and then off the flame and pour into a container.
• Mix in the beetroot paste a little at a time. Add the fresh lemon juice and stir.

Instructions for Assembly

• Break both eggs into a small bowl.
• Bring a pan filled with water to a simmer. Keeping the flame on medium heat, gently slide the eggs into the water for 3-4 minutes. Allow the egg whites to set and the yolks to heat up.
• While the eggs are poaching, fill a bowl with warm water. Using a slotted spoon, gently remove the poached eggs one at a time and transfer into warm water.
• Butter the brioche and place it on a plate.
• Add the slices of chicken ham and jalapeños. Gently scoop the poached eggs out of the bowl one at a time, drain the excess water and then place ’em on the brioche.
• Season with salt & pepper. Drizzle the purple hollandaise and then garnish with almond parsley powder.