recipe
Alder wrapped Benedict with Smoked Hollandaise Sauce
Smoked clarified butter makes a great addition to lemony hollandaise sauce.
TOTAL TIME
Active Time Hours
SERVINGS
4 people
INGREDIENTS
- 4 Alder wraps
- 1/2 Cup maple chips
- 1 Lb Butter
- 12oz Ham, diced
- 1 Bell Pepper, sliced
- 1 Onion, sliced
- 1 Tbs. Kosher salt
- 1 Tbs. Black Pepper
- 8 Eggs
- 4 Eggs separated
- 1/2 Lemon
CHEF'S TIP
Smoked butter loses its flavor in about 3 days so use it while it is fresh.
DIRECTIONS
- Soak the wraps and chips in water for several minutes. Heat the grill or oven to 450°F.
- To clarify the butter heat it up, then pour the fat off leaving the white solids, discard the solids. Place the butter in a container, with a cold smoker or smoking gun, stir and add smoke every 30 minutes for 2 hours.
- Place the ham, peppers and onions on the wrap, Roll up and secure with twine. Set on the grill for 15 minutes.
- Over a double boiler beat the eggs with the lemon juice until fluffy. Warm the butter and slowly add to the eggs to emulsify by constantly whisking.
- Poach eggs to desired doneness by cooking them in simmering water.
- Top the wrap with eggs, chives and sauce to serve.
