Whisky beurre blanc with poached egg and leafy greens

Whisky beurre blanc with poached egg and leafy greens
Serves 4

Enjoy the whisky beurre blanc with white fish, green asparagus or as a tasty alternative to hollandaise sauce.


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Whisky Vinegar
Whisky Vinegar

Beurre blanc

50ml Whisky Vinegar
100ml white wine
200g butter
4 Peppercorns
1 bay leaf
1 shallot

Steamed greens

400g winter spinach
300g chard leaves
100g kale sprouts
20ml cooking oil
Splash of water

Poached egg

4 eggs
1 tsp salt
2 tsp cooking vinegar

Bread croutons

Sourdough bread or any leftover bread from the days before
3 tsp Cep Oil
10g butter

  • Break your bread into pieces for your croutons, big or small, up to you.  
  • Heat the Cep Oil and 20g of butter in a medium size pan. Add the bread pieces into the pan and fry until nice and golden. Season with a pinch of salt and set aside for plating. 
  • In a small pot, bring the Whisky Vinegar and wine to a boil with peppercorns, diced shallot and bay leaf. Let it reduce by half. Strain the solids and bring the liquid to a slight simmer. 
  • Cube 200g of cold butter. Slowly emulsify the butter into the wine/vinegar reduction by adding a little at a time while constantly whisking. Season with salt and a bit of pepper to taste, adding a splash of Whisky Vinegar. Set aside and keep warm on a low heat making sure it doesn’t come to a boil, which will split the sauce. 
  • Bring a large pan to a high heat and fry the greens in oil, leaving them undisturbed until they get slightly charred. Add a splash of water to the pan and cover with a lid. Let the greens steam until tender. Season with salt and pepper and put the greens directly on the plate.
  • To poach the eggs, add water, salt and splash of vinegar to a small pot. Bring the water to a slight simmer (just under boiling point), give the water a little spin and add a cracked egg. Let it poach for 2-4 mins, depending on how runny you like your yolk. Once the egg is ready, pick it up with a slotted spoon and add it on top of your steamed greens. 
  • To finish, drizzle the plate with your whisky beurre blanc and add your croutons on top.

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