Ep 6 - Green eggs and ham with homemade crumpets
Green eggs and ham with homemade crumpets
MasterClass with Gary Mehigan
7g sachet dry yeast
1/4 teaspoon castor sugar
1 1/4 cups lukewarm water
130g 00 flour
130g plain/cake flour
1/2 teaspoon cream of tartar
1 1/2 teaspoons coarse sea salt
1/4 teaspoon bi-carb soda
1/2 cup lukewarm milk
Butter for cooking
1 cup flat leaf parsley
1 cup baby spinach
150g unsalted butter, diced
2 shallots, finely chopped
375ml white wine
250ml champagne vinegar
1 fresh bay leaf
4 black peppercorns
3 free range egg yolks
Sea salt and cracked pepper
Squeeze of lemon juice
Poached free range eggs:
3 free range eggs
1-2 tablespoons champagne vinegar
4 slices good quality leg ham
1. For crumpets, place yeast and sugar into a medium bowl, pour in water and whisk to combine. Set to one side for 10-15 minutes to allow mixture to set a foam.
2. Sift flours and cream of tartar into foam and beat with an electric mixer on a medium speed for 2 minutes.
3. Cover and allow to stand in a warm place for 45 minutes.
4. Add sea salt and beat for 1 minute. Cover and rest batter for a further 10 minutes.
5. Dissolve the bi-carb soda in lukewarm milk and gently stir into batter.
6. Grease two x 10cm ring moulds. Heat a medium frying pan or skillet over a low heat, brush with butter and arrange rings on top.
7. Fill each ring with 1/4 cup of crumpet mixture and cook on one side for 4-5 minutes or until holes form and top has set.
8. For the green hollandaise, blanch parsley and spinach into boiling water for 2 minutes. Drain, refresh then squeeze dry. Puree in a food processor.
9. Place butter in a saucepan over a low heat and cook until the whey and solids settle. To collect the clarified butter, ladle off the clear melted butter and discard whey.
10. Place shallot, wine, vinegar, bay leaf and peppercorns in a small saucepan over a high heat. Reduce liquid to two-thirds and strain, discarding bay leaf and peppercorns.
11. Return liquid to the saucepan, add yolks and whisk until foamy and light. Place saucepan over a low heat, continue whisking until mixture forms a thick ribbon. Control your temperature as required and be careful not to scramble the eggs.
12. Slowly whisk in clarified butter, season with salt, pepper and lemon to taste and set aside until required.
13. For the poached eggs, bring a medium saucepan half filled with water to the boil, add a pinch of salt and vinegar. Reduce heat to medium low to simmer, crack one egg at a time into water and poach for 3-4 minutes. Gently lift eggs from water with a slotted spoon. Drain on paper towel and season with salt and pepper to taste.
14. Place crumpets under a hot grill and toast until golden, arrange a slice of ham and top with a poached egg.
15. Whisk herb puree into hollandaise and spoon over eggs to serve.