Decadent Eggs Woodhouse with Shoulder Bacon and Black Périgord Truffles
This magnificent dish features crispy shoulder bacon atop buttery toasted brioche, accompanied by sautéed spinach, rich hollandaise sauce, perfectly poached eggs, and elegantly garnished with black Périgord truffles for an indulgent brunch experience.
Ingredients
For the Base:
- 2 slices of brioche bread, toasted
- 1 cup fresh spinach, sautéed with a dash of olive oil and a pinch of salt
- 4 slices shoulder bacon, crispy cooked
- 4 large eggs (for poaching)
- Fresh chives or thyme, for garnish
- Black Périgord truffles, shaved or finely grated
- Truffle oil, for drizzling
- Salt and pepper, to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted and slightly cooled
- Salt, to taste
- Pinch of cayenne pepper (optional)
- 1 teaspoon Dijon mustard (for added flavor)
Cooking Instructions
Make the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice until thickened slightly and pale.
- Place the bowl over a pot of simmering water (double boiler) and whisk while gradually adding the melted butter in a slow, steady stream. Keep whisking until the sauce is thick and creamy.
- Stir in the Dijon mustard and season with salt and a pinch of cayenne pepper (if using). Remove from heat and keep warm.
Prepare the Sautéed Spinach:
- In a skillet, heat a splash of olive oil over medium heat. Sauté the fresh spinach until wilted, about 2-3 minutes. Season lightly with salt, remove from heat, and set aside.
Cook the Shoulder Bacon:
- In the same or a separate skillet, cook the shoulder bacon until crispy. Drain on paper towels.
Prepare the Eggs:
- Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (this helps with poaching).
- Crack each egg into a small bowl (one at a time) and gently slide it into the simmering water.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish:
- On each toasted brioche slice, layer the sautéed spinach, then the crispy shoulder bacon.
- Place a poached egg on top of the bacon.
Drizzle with Hollandaise:
- Generously drizzle the warm hollandaise sauce over the poached eggs.
Garnish and Serve:
- Garnish with freshly shaved black Périgord truffles, a sprinkle of fresh chives or thyme, and a drizzle of truffle oil for that extra touch of luxury. Season with additional salt and pepper if desired. Serve immediately.
Flavor Profile
This Decadent Eggs Woodhouse is an extraordinary medley of flavors and textures. The crispy shoulder bacon complements the soft, creamy brioche, while the sautéed spinach adds freshness. The rich hollandaise brings a delightful creaminess, punctuated by the luxurious aroma and flavor of the black Périgord truffles. It’s an indulgent dish that is sure to impress!
I hope you enjoy creating and savoring this exquisite version of Eggs Woodhouse! If you have any questions or further adjustments, feel free to let me know!
Created and Last Updated: January 10, 2025
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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