BABYLONSTOREN THREE EGG BREAKFAST WITH FIG CARPACCIO + RASPBERRY HOLLANDAISE

 

Poach a duck, chicken and quail egg and serve on freshly sliced fig with a raspberry hollandaise. Garnish with olive oil and fresh mint and serve with toasted Sourdough from your local baker.

250g Raspberries

125g Butter

2 Egg yolks

METHOD:

Puree the berries in a food processor, strain and discard pulp and seeds.

In a sauce pan gently simmer the juice down to 2 tbsp (30 ml), let cool.

Whisk the juice together with the egg yolks.

Melt the butter and keep it hot.

Place the egg yolks in a double boiler over low heat, cook while whisking constantly until thick.

Remove from heat, whisk in the warm butter until a nice creamy sauce is formed.

Do not reheat. Use as required.

Our favourite local ingredient stockists:

Raspberries // OZ City Farm @ozcfarm

Sourdough // The Local Baker Obs @thelocalbaker.obz

Butter // Cream of the Crop @creamofthecropbutter

Eggs // Giovannis Deli @giovannisdeliworld

Figs // The Figary @thefigary