I had the day off yesterday so I decided to spend my morning making myself a delicious breakfast.
Remember that falafel recipe I made awhile back? Well, I found a great new use for it. You're welcome.
Also, my hollandaise sauce turned out tasting great, but horribly textured - it curdled so it was more like scrambled eggs. So, I'm posting the recipe from Tyler Florence found here. I won't make you experience what I had to experience.
1 falafel patty
1 slice of capricola
1 slice of salami
1 poached egg
3-4 slices of avocado
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Fry up a falafel patty and the capricola and salami.
If you've never poached an egg, here's an awesome tutorial from Alton Brown. I make mine this way and it's so easy:
To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume - so you'll whisk it pretty heavily for a while.
Place the bowl over a saucepan containing a little bit of barely simmering water. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble (which is what I did, because I didn't know to do the clever double-boiler method).
Carefully pour in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt (I also added in a little bit of mustard powder because i'm a rule breaker).
You can keep the extra sauce in your fridge for about a week, and if it gets too thick, add a little bit of water to it before serving.
Once everything is ready, stack the falafel, meats, avocado, and poached egg, and then top with your sauce.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.