Using chorizo, fluffy eggs, and toasted sourdough with a savoury saffron hollandaise on top, you will love this twist on the classic brunch favourite.
1 cup (240 ml) butter
1 small orange, juice and zest
1 teaspoon (5 ml) white wine vinegar
1 teaspoon (5 ml) saffron threads
2 egg yolks
1/2 lemon, juice
Salt and cayenne, to season
White vinegar, for the pan
4 large eggs
Salt and pepper, to season
8 slices of cured chorizo
4 pieces toasted sourdough
Chives, to garnish
In a small saucepan, heat the butter over low heat for 15-20 minutes until bubbling subsides (no colour). Strain through a fine-mesh strainer into a fresh pot and keep warm.
Pour water to a depth of one to two inches into a medium saucepan and place over medium heat. Rest a medium stainless-steel bowl in the pan over (not touching) the water.
Add the orange juice, white wine vinegar, and saffron into the bowl and let sit over the heat for one minute to allow the saffron to infuse the liquid.
When you can smell the saffron, add the egg yolks and start whisking. As the bowl heats up, the yolks will begin to thicken.
Beat until thick and frothy but not quite fluffy, two to three minutes. The whisk will start leaving a clear space on the bottom of the bowl.
Cut the heat but leave the bowl over the water. Continue whisking as you slowly drizzle in the warm melted butter, a teaspoon at a time to start then add more in a slow steady drizzle, while whisking continuously. The butter and the yolk mixture should always be the same temperature, warm to lukewarm, for best results – adjust the heat and locations of the pans and the bowl as needed to maintain a constant temperature during the process.
When the butter has been incorporated, whisk in the orange zest and lemon juice and season with salt and cayenne. Set aside for serving.
Heat a skillet over medium-high heat.
In a deep saucepan, heat water with a splash of vinegar over high heat until simmering.
Reduce heat to low. Stir the water to create a whirlpool.
Add the eggs to the whirlpool, one at a time, and simmer until just set, two to three minutes. Remove with a slotted spoon and blot on a towel to dry. Season with salt and pepper.
Butter the bread on both sides.
In the hot skillet, toast the bread, for one to two minutes per side, until golden brown. Layout onto four plates.
Wipe out the skillet and return to heat. Add oil and sear the chorizo, for one to two minutes per side until hot and crisp.
Top each slice of toast with two slices of the seared chorizo, a poached egg. Drape with the hollandaise.