Eggs Benedict

Ham Hock Terrine:

• 2.5 kg ham hock
• 100g shallots, finely chopped
• ¼ bunch parsley, finely chopped
• 50ml sherry vinegar
• 100g Dijon mustard
• Salt & pepper, to taste

Potato Rosti:

• 10kg potato (pre-peeled)
• 180ml olive oil (plus extra)
• 250g plain flour
• 30g salt (plus extra to season)

Poached Eggs:

• 2 eggs
• Water, as needed
• Vinegar, as needed

Herb Oil:

• 50g parsley
• 50g chives
• 100g spinach
• 250g olive oil blend
• Salt, to taste

To Garnish:

• Port Mahon Hollandaise
• Fresh julienne apple
• Sorrel leaves

To make the ham hock terrine:

1. Place ham hock in a large deep tray with mirepoix and aromatics as desired.
2. Cook in the oven at 90°C overnight (12 hours).
3. Strain water, pick meat from the ham hock (reserve braising liquid).
4. Mix with parsley, mustard, shallots, and sherry vinegar. Season to taste.
5. Roll tightly in plastic wrap. Refrigerate.
6. Portion into 350 g logs.

To make the potato rosti:

1. Julienne potatoes using a robo coupe attachment.
2. Lightly salt and oil to draw out moisture and prevent colouring.
3. Transfer to perforated trays, place a weight on top to drain.
4. Squeeze out remaining liquid, then combine all ingredients.
5. Line two trays with baking paper, divide mixture evenly (2.7 kg per tray).
6. Cover with baking paper and foil.
7. Bake at 160°C for 35 minutes.
8. Press, cool, and portion as required.

To make the herb oil:

1. Blanch herbs and spinach in boiling water for 15 seconds.
2. Transfer to a tea towel and dry well.
3. Blend with oil in a Thermomix: 15 min / 75°C / Speed 5.
4. Strain through cheesecloth-lined sieve. Do not press.
5. Store in the fridge for up to one week.

To poach eggs:

1. Use very fresh eggs. Crack into a bowl and drain any watery white.
2. Simmer water with a splash of vinegar, no salt.
3. Create a whirlpool, gently drop in the egg.
4. Cook for 3–4 minutes until white is set.
5. Remove with a slotted spoon and drain.
6. Trim and keep warm in hot water if needed.

ASSEMBLY:

1. Place a slice of potato rosti and a slice of ham hock terrine on a plate.
2. Top each with a poached egg.
3. Spoon over Foodfx Hollandaise.
4. Garnish with julienne apple, herb oil, and sorrel leaves.