Poached Eggs On A Cruffin Roll Recipe

Warm pulled beef

In a small saucepan over low heat, combine pulled beef and 50 ml beef jus. Stir gently until warm (about 4–6 minutes). Add 1 tbs butter and stir until melted and coating the beef. Keep warm on the lowest heat.

Prepare cruffins

If cruffin rolls are at room temperature, warm them in a 180°C/350°F oven for 4–6 minutes or toast lightly cut-side up until crisp. Place each cruffin on a serving plate, split slightly to hold filling.

Assemble pulled beef cruffin

Divide warmed pulled beef between two cruffins, mound on top. Spoon 1 tbs spiced hollandaise over the beef (see Spiced Hollandaise directions). Sprinkle with chopped chives. Set aside while poached eggs are finished.

Butter spinach and tomatoes

In a skillet over medium heat, melt 1 tbs butter. Add spinach and sauté, stirring, until wilted (about 1–2 minutes). Add halved cherry tomatoes and cook another 1 minute until tomatoes begin to soften. Season with 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Prepare cruffins

Warm cruffins in a 180°C/350°F oven for 4–6 minutes or toast lightly. Place each cruffin on a serving plate, split slightly to create a nest for the spinach.

Assemble Florentine cruffin

Divide buttered spinach and tomatoes between two cruffins. Spoon 1 tbs sriracha hollandaise over the spinach (see Sriracha Hollandaise directions). Set aside while poached eggs are finished.

Heat water and vinegar

Pour 2 liters of water into a wide, deep saucepan and bring to a gentle simmer (small bubbles) over medium heat. Add 1 tbs white wine vinegar and 1 tsp salt. Reduce heat to maintain a simmer, not a rolling boil.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon. Slide one egg at a time into the center of the whirlpool. Poach eggs 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and transfer them to a tray lined with paper towel to drain briefly. Keep warm in a bowl over very low warm water if making ahead briefly.

Place eggs on cruffins

Gently place one poached egg on top of each prepared cruffin (pulled beef or Florentine).

Prepare double boiler

Fill a saucepan with 2–3 cm of water and bring to a gentle simmer. Use a heatproof bowl that sits on top of the saucepan without touching the water. Reduce heat to low so the steam gently heats the bowl.

Whisk yolks

Place 3 egg yolks in the bowl with 1 tbs lemon juice. Whisk vigorously until pale and slightly thickened.

Emulsify with butter

Slowly drizzle the 120 g melted warm butter into the yolks while continuously whisking. Start drop by drop, then in a thin stream, until the sauce is thick and emulsified. Remove from heat.

Spice and adjust

Whisk in 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp hot sauce (optional) and 1/4 tsp salt. If the hollandaise is too thick, whisk in up to 1 tsp warm water to loosen. Keep warm (over very low heat or in a thermos) until ready to spoon over the pulled beef cruffins.

Prepare double boiler

Use the same double-boiler method as above. Bring a small amount of water to a gentle simmer, place a heatproof bowl on top.

Whisk yolks

Place 3 egg yolks and 1 tbs lemon juice in the bowl. Whisk until pale and slightly thickened.

Emulsify with butter

Slowly whisk in 120 g warm melted butter, beginning dropwise and then in a thin stream, until fully emulsified and thick.

Add sriracha and adjust

Whisk in 1 tsp sriracha and 1/4 tsp salt. Adjust heat by adding more sriracha if desired. Thin with up to 1 tsp warm water if needed. Keep warm until ready to serve.

Final assembly

After placing a poached egg on each cruffin, spoon an additional 1–2 tbs of the appropriate hollandaise over each egg to coat and gloss. For Pulled Beef option: add extra pulled beef jus around the plate if desired. For Florentine: scatter a few halved cherry tomatoes around the plate.

Garnish

Sprinkle microgreens or baby rocket, extra chopped chives, and a crack of freshly ground black pepper over each dish.

Serve

Serve immediately while eggs are warm and hollandaise is glossy. Each serving is rich — provide a knife and fork for each guest.