Here is a perfect example of what brunch is all about. With no other meal would you even think of mixing these ingredients - melon, smoked chicken, hollandaise, basted eggs - but the mixture of savoury and sweet is the secret of brunch, and of this knock-out combination from Dish's chef, Ger Foote. The basted eggs are cooked quicker than the normal sunny-side-up method, and it is a useful technique to have.
Smoked Chicken Hash
1/2 kg smoked chicken breast, shredded with a fork
1 Spanish onion, finely chopped
3 red peppers, finely chopped
1/8 cup plain flour
1/3 cup dry white wine
11/2 cups cream
3 tablespoons clarified butter
1/2 teaspoon cayenne pepper
Fine sea salt to taste
1/4 cup finely chopped flat leaf parsley (leaves only)
Hollandaise
3 sprigs flat leaf parsley
3 small shallots, finely chopped
1/2 cup dry white wine
1/2 cup white wine vinegar
3 egg yolks
1 tablespoon lemon juice
1 cup clarified butter
Basted Eggs
1 cup olive oil
1 cup clarified butter
eggs (number depending on how many are eating)
To clarify butter: this process removes the milk solids from butter and means it will not burn at higher temperatures, such as those needed to properly baste the eggs. Simply cut butter into cubes, then melt the butter slowly in a saucepan. White solids will float to the top. Then, strain the butter through the finest-mesh sieve you have. One pound of butter will yield about 1 1/2 cups of clarified butter.
Method for hollandaise: Combine parsley sprigs, shallots, white wine and vinegar in a pan and bring to the boil over high heat and reduce to two tablespoons of liquid. Remove from heat and strain. Reserve liquid.
Whisk eggs yolks until very light-coloured and trebled in volume. Slowly add clarified butter, whisking all the time. When three quarters of the butter has been added, thin out with lemon juice. Continue with butter and finally add wine vinegar reduction. Season with salt and white pepper.
Method for smoked chicken hash: In a large saute pan with a cover, over medium heat, cook the onion and pepper in the clarified butter until softened and the onion has become translucent. Sprinkle the flour over and cook, stirring, for four to five minutes. Add shredded smoked chicken breast and cook for one more minute. Gradually add wine, stirring all the time, and cook until the mixture becomes quite thick. Add cream and cook over medium heat until thickened. Season with the cayenne pepper, salt to taste, and stir in finely chopped flat-leaf parsley.
Method for eggs: Gently heat oil and butter together, the amount needed depending on how many eggs you are cooking. When quite hot (but not frying temperature) break eggs into pan and slowly cook, basting all the time. When just soft remove and serve hot. Serve the smoked chicken hash with the basted eggs, wedges of honeydew melon and hollandaise sauce.