Serrano Ham Benedict from Seaspice
3 oz Serrano Ham
1 Idaho potato
2 whole eggs
2 egg yolks
8 oz clarified butter
¼ tsp chives
1/4 tsp Sherry Wine Vinegar
1 tbsp water
1 tbsp white vinegar
For the Gaufrette Potato: Using a mandolin, slice the Idaho potato in water to make a gaufrette potato. Drain water and fry the potato in oil at a low temperature until the potato is crisp. Let it dry on a paper towel and season lightly with salt.
For the Hollandaise: In a small pot, bring water to a simmering boil. Then, in a metal bowl, whisk egg yolks with sherry vinegar and water until they are light and fluffy. Slowly whisk in clarified butter until the mixture has emulsified. Season with salt.
For the Poached Eggs: Using the same pot of water, simmer the white vinegar. Add both eggs for 90 seconds until the egg white has encased the yolk. Remove both eggs.
For the Serrano Ham Chips: Put two ounces of sliced Serrano ham in a dehydrator until it’s crispy. For an alternative, put the ham in the oven at 250 degrees for three hours.
For the Shallot and Ham Confit: Slowly sauté shallots in oil until soft. In a separate skillet, sauté two ounces of Serrano ham and add to the shallots. Season with salt.
First, plate the gaufrette potato chips. Spoon shallot mixture on top of the potatoes. Then, place poached eggs on top of the shallots, ladle Hollandaise over them, and delicately place the Serrano chips between each egg. Add chopped chives to Hollandaise sauce.