English muffin & poached egg

Mumm_rose_recipe_brunch’

English muffin, mortadella, poached egg and grapefruit hollandaise sauce

  • People
    For 2
  • Preparation time
    40 minutes
  • Winery pairing
    Le Rosé

INGREDIENTS

  • 1 English muffin
  • 2 eggs
  • 1 tablespoonful white vinegar
  • 1 dab of butter
  • 2 slices mortadella

 

Grapefruit Hollandaise Sauce
  • Juice of 1 pink grapefruit and its zest
  • Juice of 1/2 lemon
  • 3 egg whites
  • 250g butter
  • 3 tablespoonfuls water
  • 2 pinches of salt Ground pepper

RECIPE

Step 1. Grapefruit Hollandaise Sauce

  1. Melt the pieces of butter in a microwave or bain-marie.
  2. Pour half of the grapefruit and lemon juice, and the water into a thick-bottomed saucepan; add salt and pepper.
  3. Add the egg yolks and heat on a medium heat, stirring constantly with a whisk by tracing a figure of 8 shape for 2 min.
  4. Remove the saucepan from the heat, then gradually add the butter, whisking as for a mayonnaise.
  5. Add the rest of the grapefruit juice and stir.

Step 2. Poached Egg

  1. Boil some water in a saucepan while adding the vinegar.
  2. Break each egg into a coffee cup. When the water boils, bring a cup close to the water surface and turn it over in one go. You can make 1-2 eggs per round.
  3. Using a skimmer, draw the filaments of egg white towards the yolk.
  4. After 3 min, strain the eggs with the skimmer and put them into freezing water for a few moments.
  5. Drain them on power towel.

Step 3. Plating-Up

  1. Halve the muffin and butter it. Toast it under the grill for 5 min.
  2. Add the mortadella cheese and poached egg on top, coat with hollandaise sauce and garnish with baby shoots.
PreviewLarge-Mumm_rose_recipe_brunch

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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