Devilled Benedict Crumpets and Wood-fired Asparagus!
Method
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.
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.
Remove the crumpets from the oven and on a peel top them individually with pesto, a poached egg and a spoonful of hollandaise.
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.
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Devilled Benedict Crumpets and Wood-fired Asparagus
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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