Selkie Frizzante is delightful on its own but is also great with certain foods, especially those that showcase heat or savoury/salty features. Try Selkie with the Armview Restaurant’s Muchacho Eggs Benny; this recipe highlights chorizo (that is salty and spicy), and you’ll discover a match made in Sunday-funday heaven.
1/2 lb butter
4 egg yolks
1 tbsp vinegar
4 tbsp white wine
1 tbsp water
1 dash tabasco
1 dash Worchestershire
squeeze of lemon
dash of cayenne pepper
salt & pepper to taste
1/4 cup Hot House Tomatoes, finely diced
1/4 cup red pepper, finely diced
1/8 cup cilantro (or more to taste), minced
4 English muffins, cut in half
4 eggs, poached
1 lb cooked chorizo, sliced
• Melt butter and skim the milk solids so it is carefully clarified.
• In a bowl, separate yolks and keep the whites.
• In a double boiler, whisk eggs until thickening begins. Add vinegar and wine/water mixture carefully, so as not to curdle eggs.
• Continue to whisk over heat, being careful not to break the mixture or curdle the eggs. Eggs should tighten and become frothy and light.
• Remove from heat and in a steady stream whisk in clarified butter. Again, being careful not to add too much, too quickly or eggs will separate.
• Season with tabasco, Worcestershire, lemon juice, cayenne pepper, and salt & pepper.
• For the garnish, combine the diced tomato and red pepper, adding minced cilantro to taste.
• Toast English muffins.
• Add a layer of sliced chorizo to each half of the English muffins, followed by a poached egg.
• Pour hollandaise over each and top with garnish.
Serve with hash browns or a mixed green salad. Serves 4-6.
Yield: Serves 4-6