Suggested Pairing: 2009 Domaine Pinot Gris, Clone 152
A chef I once knew told me about a recipe he made for his friends that involved poaching eggs and crab in little bundles and topping it with a Pinot Gris hollandaise. When he made one for me it was clear that despite the technical difficulty this recipe had to go in the archives. Crab and Pinot Gris are a match made in food and wine pairing heaven. At first I was concerned the richness would overpower the wine but that was not the case at all. In fact I was pleased at how well the Pinot Gris cut through those rich flavors. Pinot Gris and eggs benedict: breakfast of champions.
Have fun with this recipe. Keep the technique in mind for future ideas you might have in your home kitchen. – Sous Chef Ben Nadolny
|Heat some water, vinegar and 1 tsp salt in a medium sauce pot. This will be your poaching water. In a small pot simmer the Pinot Gris with the bay leaf, peppercorn, and shallot. When reduced by half remove the bay leaf and peppercorn.
In a medium mixing bowl over a double boiler whisk the 4 egg yolks. Slowly whisk in the reduced Pinot Gris and continue to whisk the mixture until it becomes very rich. Slowly whisk in the clarified butter and set the hollandaise aside in a warm area near the stove.
Use the soft butter to grease one side of the plastic wrap pieces. Set the plastic wrap in a small bowl or coffee cup, greased side up. In each plastic wrap add 1/8 cup crab meat, 1 whole egg, 1 egg white, and a pinch of salt and pepper. Tie the plastic wrap into bundles. Tie the bundles onto the skewers. Bring the poaching water to a simmer and carefully insert the bundles using the skewers to hang them in the water. The poaching should take about 5 minutes as long as the water is barely simmering; do not bring to a boil. You will notice the egg and crab binding and becoming solid. When the eggs are done remove the bundles and quickly place them on top of toasted English muffins. Top with the hollandaise, parsley and bacon.