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22 | pr e c i s i o n g r i d d l e b r e a k fas t | 23
BREAKFAST
1. Make the hollandaise: Combine egg yolks, lemon
juice, salt, and cayenne in a blender. In a small
saucepan, melt butter until it just begins to simmer.
Remove from the heat, but keep warm.
2. Make the brioche bird’s nests: Using a 2½-inch
round cutter, cut out the middle of each brioche
slice; discard or reserve middles for breadcrumbs.
Heat the griddle to 350°F (180°C). Add butter, and
brush over the surface of the griddle as it melts.
Arrange brioche slices on the griddle. Cook until
bottoms are golden brown, about 4 minutes. Turn
slices, and crack 1 egg into each brioche cavity.
Cover the griddle and cook until egg whites are
cooked but yolks are still runny, 6 to 8 minutes.
Divide bird’s nests among 4 plates.
3. Place ham steak on the griddle. Cook, turning once,
until lightly browned and warmed through, about
6 minutes. While ham steak cooks, finish making
hollandaise. With the blender running, slowly drizzle
warm, melted butter into egg yolk mixture until it
BRIOCHE AND HAM BIRD’S NEST
WITH LEMON HOLLANDAISE
Makes 4 servings
There’s no risky flipping of toast and raw egg here. Use the cover to coddle the eggs
inside the toast, rendering them extra tender and soft. The incredibly easy hollandaise
cuts through the richness of the brioche with a welcome and tangy brightness.
BRIOCHE BIRD’S NESTS
4 slices brioche (224 grams), cut 1-inch thick
1½ tablespoons (21 grams) unsalted butter
4 large eggs (200 grams)
1 small ham steak (8 ounces) (226 grams)
1 tablespoon (3 grams) roughly chopped flat-leaf
parsley
forms a smooth sauce. Remove ham steak from the
griddle, and dice. Top each bird’s nest with 2 ounces
(57 grams) of diced ham. Drizzle hollandaise sauce
over bird’s nests. Sprinkle with parsley.
VARIATION: SOURDOUGH WITH AVOCADO
BIRD’S NEST
Make as directed, omitting ham. Substitute jarred
pickled chile brine (14 grams) for lemon juice and
sourdough bread (320 grams) for brioche. Toast the
bread for 8 minutes on the first side. Top bird’s nests
with avocado slices and pickled chiles.
VARIATION: MARBLED RYE WITH CORNED BEEF
BIRD’S NEST
Make as directed. Substitute marbled rye bread
(484 grams) for brioche and 4 corned beef slices
(74 grams) for ham steak. Top bird’s nests with
drained and rinsed capers.
PRO TIP
The hollandaise can
be made up to an
hour ahead and left,
covered, at room
temperature. To
revive it when ready
to serve, simply add
2 tablespoons hot
water and blend
until smooth.
LEMON HOLLANDAISE
2 large egg yolks (33 grams), at room temperature
1 tablespoon (15 milliliters) lemon juice
½ teaspoon (2.5 grams) kosher salt
¹
/
8
teaspoon cayenne pepper
½ cup (114 grams) unsalted butter
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