A Michelin-level brunch reimagining eggs Benedict: airy whipped egg white clouds encasing a molten yolk, set atop vacuum-infused truffle brioche, finished with brown butter hollandaise foam, herb emulsion accents, and premium caviar.

Serves 4

Ingredients:

• 8 – large pasture-raised eggs (separated)
• 4 – extra egg yolks (for sous vide yolk centers)
• 1/4 tsp – cream of tartar
• 4 slices – brioche bread (high butter content)
• 2 tbsp – cultured butter
• 1 small – black truffle (or high-quality preserved truffle)
• 150g – unsalted butter (for browning)
• 3 – egg yolks (for hollandaise)
• 1 tbsp – champagne vinegar
• 1 tsp – lemon juice (fresh)
• 1 pinch – cayenne pepper
• 1 cup – fresh herbs (parsley, chives, tarragon)
• 1/2 cup – neutral oil (grapeseed or similar)
• 1 tbsp – spinach (for color)
• 50g – Oscietra or Kaluga caviar (premium quality)
• to finish – microgreens and edible flowers
• optional – gold leaf (for luxury presentation)

Speciality Items:

• Anti-Griddle (Cold Plate) Need it? Click here to start cooking
• Vacuum Sealer Need it? Click here to start cooking
• Precision Immersion Circulator Need it? Click here to start cooking
• ISI Gourmet Whip (Siphon) Need it? Click here to start cooking
• Gold Flakes Need it? Click here to start cooking
• Edible Flowers Need it? Click here to start cooking
• Truffles Need it? Click here to start cooking
• Japanese Carbon Steel Tamagoyaki Pan Need it? Click here to start cooking
• Black Truffle Shaver Need it? Click here to start cooking
• Fine-mesh Chinois Need it? Click here to start cooking
• Smoked Glass Cloche Need it? Click here to start cooking

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Steps:

1. Prepare sous vide yolks: Place egg yolks with a small amount of clarified butter into a vacuum bag. Cook in a precision immersion circulator at 63°C (145°F) for 35 minutes until custard-like.
2. Make herb emulsion: Blend herbs, neutral oil, spinach, and lemon zest until smooth. Strain through a fine chinois. Spread onto an anti-griddle to create delicate frozen sheets, then break into organic shapes.
3. Infuse brioche: Lightly butter brioche slices and layer with shaved black truffle. Vacuum seal to compress and infuse flavor. Toast gently until golden and aromatic.
4. Prepare brown butter hollandaise: Brown butter until nutty. Whisk egg yolks with champagne vinegar over bain-marie until thickened. Slowly emulsify in brown butter, then add lemon juice and cayenne. Strain and transfer to a siphon, charge with N2O, and keep warm.
5. Create cloud eggs: Whip egg whites with cream of tartar to stiff peaks. Spoon into nests on parchment and bake at 375°F (190°C) for 3 minutes. Add yolk center and bake an additional 2 minutes.
6. Assembly: Place toasted truffle brioche on plate, top with cloud egg, and carefully insert sous vide yolk.
7. Plating: Dispense hollandaise foam tableside, add a quenelle of caviar, arrange herb emulsion pieces, microgreens, and edible flowers. Finish with gold leaf if desired.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done