Crispy shrimps, garlic butter popcorn, tomato smoked mayonnaise, briquette leaves with fleur de sel, coriander
Salted, Egg, Fish, Seafood & Shellfish, Vegetables and Fruits, Brunch
Such comforting and soothing brunch idea. With the smoked mayo it is absolutely delectable!
IngredientsRecipe for 4
Tomato smoked mayo
- Salt and pepper
Preparation time: 45 min
Preheat your Oven at 400 °F
- Maple ham
Into a big braising pot, put everything in and cover it with a big layer of aluminium foil. Cook it all night at 275F for an entire night or if in a hurry, 400F for 2 hours. Before making any slices or cutting it, let it rest 30mins.
- Poached egg
In a medium stewpot, fill it with water up to half of the container. Add in the vinegar. Crack the egg inside while the water is simmering. Leave it in there for 2mins or so or until the yolk is beginning to feel a bit tighter. Put it on a plate covered with a dry cloth.
- Tomato smoked mayonnaise
In a kitchenaid, if possible, add the Dijon mustard and the egg yolk. Mix everything at medium speed (5-6) for 2-3mins until the blend is entirely homogenous. Bring the speed up (8), then gently pour the oil slowly until a very smooth and silk mass begins to form. Add the remaining oil back at medium speed (6), then add everything that's left; the vinegar, the tomato paste and the liquid smoke. Salt & pepper to taste.
Be generous with the mayonnaise on the grilled bread. Add thin, thin slices of ham and lastly the perfectly poached egg. Done.
Toast your slices of bread on both sides in the oven with a little bit of butter.
The longer you braise the ham under wrap, the better, at low temperature. For an extra kick you can always add a slice of Boston lettuce in the sandwich.