Woodpigeon eggs benedict with beetroot hollandaise and crispy bacon
A great idea for brunch- bright and tasty!
- 150 grams beetroot puree
- 1 tbsp white wine vinegar
- 2 egg yolks
- 250 grams melted butter
- sea salt flakes
- 4 rashers streaky bacon
- 8 woodpigeon breasts
- 1 tbsp olive oil
- 30 grams butter
- 1 tsp white wine vinegar
- 4 eggs
- 2 muffins, sliced in half and toasted
- chopped chives, to serve
- To make the hollandaise sauce, put the beetroot purée, vinegar, egg yolks and salt into a food processor and blitz until smooth. Then slowly add the melted butter. Tip into a bowl and place over a pan of barely simmering water. Whisk until thickened slightly, remove from the heat and keep warm.
- Grill the bacon rashers until crisp.Season both sides of the pigeon breasts with salt. Heat the olive oil and butter in a frying pan and fry the pigeon breasts, skin side down, until golden in colour which should take 2 minutes.
- Turn the breasts over and cook for a further1-2 minutes, basting the breasts with the oil and butter. Remove the breasts from the pan and allow to rest for 5 minutes.
- Meanwhile bring a large saucepan of salted water to the boil and add the vinegar. Reduce the heat until the water is barely simmering and then poach the eggs, two at a time until just cooked.
- Place a rasher of bacon, cut in half, on each muffin half and top with 2 sliced pigeon breasts. Top with a poached egg and finally spoon the beetroot hollandaise over the egg. Sprinkle with some chopped chives. Repeat with the remaining muffins. Serve 2 muffin halves per person.
Recipe supplied by Rachel Greenhttp://www.rachel-green.co.uk/