Iberico Egg Toast
An open faced sandwich rubbed with garlic and tomato with iberico ham, a perfectly poached egg, whipped hollandaise, and chili cris
Ilan Hall•
July 1, 2025
Ingredients (16)
Ingredients (16)
Main
Brown Butter Hollandaise
Instructions
Brown Butter Hollandaise
Melt butter (⅖ cup) in a small saucepan over medium heat until golden brown with nutty aroma and browned milk solids. Remove from heat.
In a heatproof bowl, whisk together egg yolk (1), lemon juice (1 tsp), water (½ tsp), salt (¼ tsp), and MSG (¼ tsp) until light and smooth.
Slowly drizzle in warm brown butter while whisking constantly until thick and glossy.
Add more lemon juice or salt if needed. Serve immediately.
Iberico Egg Toast
Toast the ciabatta roll (1 small) cut-side down in a pan or under a broiler until golden and crisp.
While still hot, rub the cut side with garlic (1 clove), then scrub in the tomato (1) until the surface is visibly juicy.
Drizzle with olive oil and season generously with flaky sea salt.
Layer the jamón ibérico (4–5 slices) over the toast, allowing the fat to gently warm and soften on contact.
Poach egg (1) in gently simmering water with a splash of vinegar until the white is set and the yolk is soft and jiggly. Drain well and place on top of the jamón.
Spoon warm brown butter hollandaise over the egg and toast.
Top with Laoganma chili crisp (1 Tbsp) for spice, crunch, and umami.
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