TRUFF and foie hollandaise, crispy prosciutto, poached egg, and English muffin.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Truff Hot Sauce and Front of the House.
Foie Hollandaise
INGREDIENTS
- 1 cup Foie chunks
- 1 cup Butter
- 1 tsp. Truff Hot Sauce
METHOD
- Whisk together gently over the lowest heat until emulsified.
- Throw in a blender and blend until smooth.
Serve with a poached egg, toasted English muffin, and crispy prosciutto topped with a drizzle of Truff Hot Sauce.
