Ingredients

Method

• 6 extra-large free-range eggs
• 1 Woolworths brioche loaf, cut into thirds
For the Béarnaise:
• ½ cup dry white wine
• 4 T white wine vinegar
• 1 shallot, peeled and halved
• 10 g tarragon (fresh if possible), roughly chopped
• 2 g thyme
• 10 black peppercorns
• 1 piece lemon peel
• 300 g butter
• 4 extra-large free-range egg yolks
• sea salt and freshly ground black pepper, to taste
• 1 lemon, juiced (optional)
• 2 g chives, finely chopped (optional)

Method

Ingredients

1. Gently lower the eggs into a saucepan of boiling water. Reduce the heat slightly and boil for 5 minutes.

2. Heat the brioche in a preheated oven or air-fryer at 180°C for 5–8 minutes, or until warmed through and just beginning to form a crust.

3. To make the Béarnaise, reduce the wine, vinegar, shallot, half the tarragon and other aromatics in a small saucepan by half over a high heat. In a separate small saucepan, melt the butter over a medium heat. Once completely melted, increase the heat and boil for 1 minute. Remove from the heat and allow the clarified butter to settle on top of the milk solids, which should sink to the bottom.

4. Place the egg yolks in the jug of a blender or food processor, along with the salt and pepper, and give it a quick pulse to break up the yolks.

5. Slowly pour the clarified butter into the blender, continuously blending to form a lush, pale yellow emulsion.

6. Adjust the seasoning with salt, pepper and lemon juice if necessary. Stir through the remaining tarragon and the chives.

7.Peel the eggs and arrange on the brioche on a large platter. Liberally pour over the sauce.

Find more eggs recipes here

Videographer: Romy Wilson
Photographer: Jan Ras
Food assistant: Bianca Jones