While virtually every restaurant in Berlin serves a brunch buffet on Sundays with German classics ranging from cold-cuts, smoked salmon to “Rührei” (scrambled eggs), it is rare to find a place that serves up proper brunch dishes. A couple weeks ago we discovered “California Breakfast Slam“, a weekly pop-up brunch event which has moved several times since its inception and is currently housed in a restaurant in Neukölln (Pflügerstrasse 19). Chef Patrick Blasa does a great job of creating some amazing brunch dishes with a twist, such as “Thai Pancakes with Coconut Peanut and a side of Lemongrass Syrup” or “Spinach Parmesan Egg White Scramble with Fried Goat Cheese Salad”. When we went there, I had the somewhat more classic “Eggs Florentine”, which were so tasty that I had to cook up a variation of them as a treat last Saturday.
Here’s my version of the “California Breakfast Slam” superb Eggs Florentine recipe:
Serves 1 person
a couple leafs of baby spinach
a couple slices of smoked salmon
1 English muffin or whole wheat bun
For the Sauce Hollandaise:
1 egg yolk
1 teaspoon lemon juice
salt & white pepper
a little bit of cold water
Start by making the sauce hollandaise. Melt the butter and put aside. Put the egg yolk into a metal bowl set over a pot of simmering water. Be careful that the bowl doesn’t get too hot, otherwise the egg will coagulate. Beat the egg yolk with a wisk until it gets slightly foamy. Add lemon juice, salt and some freshly ground pepper and beat the mixture. Slowly pour in the melted butter while beating the mixture constantly, until it has a thick, creamy consistency. Season with salt, pepper and more lemon juice if needed. Put aside and keep the sauce hollandaise warm by placing the bowl in a pot with warm water.
Now poach the egg. Here’s a short description of how I usually do it.
Toast the English muffin and slice in half. Put a little bit of sauce hollandaise on the muffin, add one or two slices of smoked salmon and a couple leafs of baby spinach. Place the poached egg carefully on top and drizzle the sauce hollandaise over the egg. Season with freshly ground black pepper.
Goes great with fried potatoes and a leafy green salad with a vinegraitte dressing. Enjoy!