Latin Eggs by CAU in Edinburgh
LAST summer, the unmistakable flair and flavour of South America descended upon Edinburgh with the arrival of CAU, the restaurant offering contemporary cuisine inspired by the vibrancy, colour and cultural diversity of Buenos Aires.
Although Argentina may seem a world away from Scotland the links are closer than you might think. During the 19th and early 20th century thousands of Scots emigrated to Argentina and the cows soon followed suit. The first Aberdeen Angus cattle were introduced to Argentina by Don Carlos Guerrero in 1879 and their meat is still much favoured by Argentinians today.
CAU are renowned for putting an Argentine spin on dishes from brunch through to dinner and Sunday roasts. While we’re waiting out these long, cold months, we couldn’t think of anything better than injecting some South American sunshine into our food.
Below is a recipe for CAU’s famous Latin Eggs, so you can bring some of that Buenos Aires spirit to your kitchen. Featuring the secret to perfectly poached eggs, a creamy hollandaise and their signature sauce, a zingy chimichurri, this will soon become one of your breakfast staples:
www.caurestaurants.com
Ingredients
2 eggs
Half an avocado
2 English muffins
For the Hollandaise:
3 egg yolks
Drop of vinegar
30g unsalted butter
For the Chimichurri:
One clove of garlic
Handful of parsley
2 tbsp sherry vinegar
¼ Spanish onion
½ red bell pepper
4 tbsp vegetable oil
Pinch of salt
1 tsp Ali Mojido
Method
1. For the chimichurri, finely chop all ingredients and mix together.
Then set aside for later.
2. Whisk egg yolks and vinegar together quickly in a bowl over a pan of boiling water (ideally with a hand whisk).
3. In a separate pan melt the butter.
4. Once the eggs are beginning to stiffen slowly incorporate the
melted butter into the egg mixture until desired consistency.
5. Season to taste.
6. Poach two eggs in boiling water with a dash of white wine vine
added.
7. Gently toast the muffins and avocado until slightly coloured
8. Arrange the muffins on a plate, top with the avocado, followed
by the eggs.
9 To serve, cover with hollandaise and drizzle with chimichurri.
In association with Taste Communications.
www.tastecommunications.co.uk
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