Preparation Method
Make the Hollandaise:
Combine egg yolks, lemon juice, salt, and cayenne in a blender. In a small saucepan, melt butter until it just begins to simmer. Remove from the heat, but keep warm.
Make the Brioche Bird’s Nests:
Using a 2½-inch round cutter, cut out the middle of each brioche slice; discard or reserve middles for breadcrumbs. Heat the griddle to 350°F (180°C). Add butter, and brush over the surface of the griddle as it melts. Arrange brioche slices on the griddle. Cook until bottoms are golden brown, about 4 minutes. Turn slices, and crack 1 egg into each brioche cavity. Cover the griddle and cook until egg whites are cooked but yolks are still runny, 6 to 8 minutes. Divide bird’s nests among 4 plates.
Place ham steak on the griddle. Cook, turning once, until lightly browned and warmed through, about 6 minutes. While ham steak cooks, finish making hollandaise. With the blender running, slowly drizzle warm, melted butter into egg yolk mixture until it forms a smooth sauce. Remove ham steak from the griddle, and dice. Top each bird’s nest with 2 ounces (57 grams) of diced ham. Drizzle hollandaise sauce over bird’s nests. Sprinkle with parsley.
Variations
Sourdough with Avocado Bird’s Nest
Make as directed, omitting ham. Substitute jarred pickled chile brine (14 grams) for lemon juice and sourdough bread (320 grams) for brioche. Toast the bread for 8 minutes on the first side. Top bird’s nests with avocado slices and pickled chiles.
Marbled Rye with Corned Beef Bird’s Nest
Make as directed. Substitute marbled rye bread (484 grams) for brioche and 4 corned beef slices (74 grams) for ham steak. Top bird’s nests with drained and rinsed capers.
