Sweet Toasted Brioche with Crab, Heirloom Tomato and Chive Salad with Birch & Waite Hollandaise Sauce

Serves: 4
Prep time: 20 minutes + 10 mins cooking

Brioche Loaf, Thickly Sliced4
Large Fresh Free Range Eggs4
Blue Swimmer Crab Meat150 g
Mixed Heirloom Tomatoes250 g
Eschallots, Peeled50 g
Chilli Flakes3 g
Extra Virgin Olive Oil30 g
Chives5 g
Mixed Leaf Salad100 g
Micro Herbs1 punnet
Freshly Ground Black Pepper
Sea Salt Flakes
White Vinegar, For Poaching Eggs1 tbsp
Hollandaise Sauce280 g


  1. Roughly dice the Heirloom tomatoes, place in a colander to let the excess juice drain away and sprinkle with sea salt.
  2. Once drained, combine the tomatoes with the Blue Swimmer Crab meat, finely chopped chives, finely diced eschallots, chilli flakes and extra virgin olive oil, and mix gently. Season to taste with salt and pepper and set aside.
  3. Add vinegar to a pan of water set over a medium heat. Crack the eggs into small cups and swirl the water. Drop the eggs in one by one and poach for 3 minutes so the white is just set and the yolk is soft and runny.
  4. Lightly toast the brioche until and set aside.
  5. Gently toss the mixed leaf salad with a little extra virgin olive oil and season with salt and pepper and set aside.
  6. To serve, place the toasted brioche on the base of a plate, top with a handful of the mixed leaf salad. Gently spoon the crab & tomato salad onto the mixed leaves and carefully place the soft poached egg on top. Spoon a generous amount of the Birch & Waite Hollandaise Sauce over the top and garnish with sea salt, freshly cracked black pepper and micro herbs.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Explore Our Range

We’ve created a wide range of batch crafted, superior-quality products, all made with the finest, fresh Australian ingredients in our kitchens in Marrickville, Sydney.