Has brunch ever looked so decadent? It wouldn’t be complete without one key ingredient…
In a medium-sized metal bowl, combine the yolks, sugar and salt. Pour 2 to 3 cups of water into a pot slightly smaller than the bowl and bring to a simmer on medium heat.
Whip by hand or with an electric mixer until the mixture takes on a mousse-like texture.
Next, add the coffee while continuing to whisk the mixture. Place the bowl on the pot of simmering water.
Continue to whisk the mixture over the course of 3 to 5 minutes or until the sabayon has tripled in volume and taken on a custard-like consistency, or until you are able to form a ribbon-like shape at the top of the mixture.
In a large pot, bring the 4 cups of water to a boil and add the vinegar and salt.
Break one egg into a cup or bowl. Pour the egg into the boiling water, reduce heat and simmer for 3 minutes. Remove the egg with a slotted spoon and place in ice water to stop cooking. Repeat with remaining eggs.
Place the egg on top of a toasted English muffin and pour some sabayon on top, sprinkling with cayenne pepper.
- 4 egg yolks
- 1 tbsp. sugar
- 1/4 tsp. salt
- 1/2 cup brewed Van Houtte® Original House Blend recyclable K-Cup® pod coffee
- 1 pinch cayenne pepper
- 4 cups water
- 3 tbsp. white vinegar
- 3 pinches salt
- 4 to 8 eggs
- Large bowl of ice water
- 4 to 8 toasted English muffins
Chef Didier Leroy
A classicist by trade, Toronto’s Didier Leroy has become known for his masterful French cooking, receiving the honour of France’s Knight of the Order of Agricultural Merit in 2009. One of only 550 French Master Chefs around the globe, Leroy was also inducted in the Master Chef Association of France the following year.