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Devilled Benedict Crumpets and Wood-fired Asparagus

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Devilled Benedict Crumpets and Wood-fired Asparagus!

Method

  1. Preheat your pizza oven to 350˚C. While the pizza oven heats up prepare your hollandaise. Melt your butter in the oven and then whisk it slowly into a mixing bowl with egg yolks, mustard and garlic. Beat until the hot butter cooks the eggs into a rich velvety sauce. Finish with chilli sauce and a dash of lemon. Season to taste.
  2. Next roast your asparagus in the oven using a ridged skillet. Toss the spears in a little oil and season before cooking and then roast for 4-5 mins – use a set of tongs to turn a few times for an even char. Add your crumpets to the oven along with the asparagus and simply toast on the oven floor until golden.
  3. Remove the crumpets from the oven and on a peel top them individually with pesto, a poached egg and a spoonful of hollandaise.
  4. Return the Benedicts to the pizza oven and hold near the top of the oven dome for a light char on the devilled hollandaise. Season with charcoal sea salt and serve with the tender wood-fired asparagus spears and green salad leaves.

 

This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.

Ingredients:

  • 8 asparagus spears
  • 1 tbsp olive oil
  • Pinch of sea salt and cracked black pepper
  • 4 crumpets
  • 4 tbsp roasted red pepper pesto or Romesco sauce
  • 4 free range eggs
  • Handful of salad
  • For the devilled hollandaise:
  • 250g salted butter
  • 5 egg yolks
  • 1 tsp Dijon
  • 1 tsp sriracha sauce
  • 1 tsp lemon juice
  • 1 garlic clove, grated
Explore more outdoor cooking equipment:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Posted in BBQ and Outdoor Cooking | Beefer, Flamery & Alfa Recipes.
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