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Moroccan Benedict

Photo courtesy of Travelle

From: Chef Tim Graham, Travelle, Langham Hotel, Chicago. Yield: 1 serving.

2 English muffin halves, toasted
4 oz. Merguez (recipe follows)
2 poached eggs
3 oz. piquillo sauce (recipe follows)
1 tsp. mint chiffonade

4 lb. lamb shoulder, boneless
1 lb. pork fat back
1½ oz. kosher salt
2 tsp. sugar
1 tsp. chili flakes
2 Tbsp. garlic, minced
1½ cups pequillo pepper
2 tsp. ground coriander
2 tsp. ground cumin
1½ tsp. ground black pepper
2 Tbsp. Spanish paprika
2 Tbsp. fresh oregano, chopped
2 oz. red wine
1 Tbsp. Harissa paste
2 oz. ice water

Turkish Pepper Paste:
2 lb. Fresno chiles
2 lb. red bell pepper
3 Tbsp. kosher salt
1¼ tsp. sugar
3 Tbsp. olive oil

3 egg yolks
1 Tbsp. lemon juice
¼ tsp. sugar
6 oz. butter
½ tsp. kosher salt
to taste, Tabasco® sauce

1 bunch of mint

For English muffins: Split muffin in half with a fork. Brush cut sides with butter. Toast on the plancha until golden brown.

For Merguez: Dice lamb shoulder and fat back. Combine all ingredients except wine and water. Toss to combine. Marinate overnight.

Grind the mixture through the small die into a bowl set on ice. Place mixture into commercial mixer with paddle attachment. Add wine and water; mix for 1 minute until uniform and sticky. Cook a small piece and adjust seasoning if needed. Form into 2 oz. patties.

For Turkish Pepper Paste: Wash peppers. Remove flesh from seeds and chop peppers into 1” segments. Place in food processor and pulse until peppers are a thick paste. Add salt and pulse again. Spread out on parchment-lined sheet trays and bake at 175°F for 6 hours, stirring occasionally. Place paste into double layer of cheese cloth and squeeze out all excess liquid. Place drained paste back into food processor and add sugar and half of the oil. Season with salt if more is needed. The paste should be slightly salty. Place into deli container and top with remaining oil. Best if allowed to mature a week before using.  

For Hollandaise: In a rondeau, bring water to a simmer. Place egg yolks and lemon juice in a bowl and whisk until mixture lightens in color. Add sugar and whisk for 30 seconds. Place this mixture over simmering water, making sure bowl does not touch water. Whisk constantly for 3 to 5 minutes until sauce holds a ribbon. Melt butter in another pan. Slowly whisk butter into eggs while holding over the simmering water. Season with salt and Tabasco sauce. Hold in a Thermos.

For piquillo sauce: Whisk together 2 qt. Hollandaise with 4 oz. Turkish pepper paste until combined. Store in a Thermos.

For mint chiffonade: Pick leaves from the stems of one bunch of mint. Cut into chiffonade. Store in pan covered with a damp towel.

For poached eggs: Bring 2 gallons of water to a simmer; add 2 Tbsp. white wine vinegar. Crack eggs into a deli container. Gently swirl water before adding eggs one at a time. Poach eggs for 3 minutes, until whites are set and yolk is runny.

For Moroccan Benedict: Place English muffins toasted side up on plate. Saute each merguez patty on plancha until cooked through and warm. Place one egg gently on each merguez patty, then place on English muffin halves. Coat eggs with piquillo sauce. Sprinkle with mint.

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