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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Black Pudding Eggs Benedict
PREP TIME: 30 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
10 English Muffins
20 Slices of streaky bacon
50g Maple syrup
50g Essential Cuisine Street Food Chef American BBQ Style Seasoning
100g Spinach
50g Butter
400ml Essential Cuisine Signature Hollandaise Sauce
40g Essential Cuisine Indian Inspired Tikka Seasoning
10 Poached eggs
x10 40g Slices of black pudding
Method...
1. Marinate the Bacon: Place bacon rashers in a vacuum-sealed bag with maple syrup and Street Food Chef American BBQ Style Seasoning. Marinate for at least 24 hours to infuse flavour.
2. Prepare the Hollandaise Sauce: Mix the Indian Inspired Tikka Seasoning into the Signature Hollandaise Sauce. Heat to 75°C, stirring occasionally.
3. Cook the Bacon & Prep the Base: While the Hollandaise is heating: Lay the marinated bacon on a baking tray and bake until crispy. Toast the English muffins. Sauté spinach in a pan with butter, a splash of water, and seasoning until wilted.
4. Black Pudding: Roast in the oven at 180°C for 4 minutes, until slightly crisp.
5. Assemble the Dish: Place the toasted muffin halves on the plate. Add a layer black pudding. Top with sautéed spinach and a perfectly poached egg. Spoon over the tikka-spiced hollandaise sauce. Finish with crispy maple BBQ bacon and garnish with pea shoots if desired.
