Mushroom and poached egg marmite crumpet with hollandaise

Mushroom and poached egg Marmite crumpet with hollandaise sauce (v) - Serves 4

Crumpets Ingredients

4 x large flat mushrooms

Butter for spreading

Marmite for squeezing and spreading

4 x crumpets

Salt and pepper

Poached eggs Ingredients

4 eggs

Malt or white wine vinegar (optional)

Method

Fill a large pan with water (replace up to one-third with vinegar should it be required).

Bring to a rapid simmer and whisk vigorously in a circular motion. Crack an egg into the centre. As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.

Poach the egg for 3-3½ minutes before serving.

Hollandaise sauce

175g (6oz) butter

2 egg yolks

Juice of 1 lemon

Salt

Cayenne or white pepper

Method

Clarify the butter by melting it until its solids have become separated from the rich yellow oil. Remove from the heat and leave to cool until just warm. Most of the solids will now be at the base of the pan. Any other solids on top can be skimmed away.

Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice. Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.

Remove from the heat and slowly add clarified butter, whisking vigorously. This will emulsify the butter into the egg yolk mixture. If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.

Season with salt and pepper and add the remaining lemon juice, if needed, to enrich the total flavour.

For a guaranteed smooth, silky, finish, strain through a sieve.

Method

Trim the mushrooms, removing the stalk. To each, flat side up, with butter and season with salt and pepper.

Place mushrooms under a pre-heated grill for 6-8 minutes.

Meanwhile, spread a little butter over each of the crumpets, squeezing Marmite liberally on top.

A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.

To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs. Spoon the hollandaise sauce over each and the dish is ready to serve.