
SERVES: 4
PREP TIME: 20 minutes + 10 mins cooking
Brioche loaf, thickly sliced 4
large fresh free range eggs 4
Blue Swimmer Crab meat 150 g
Mixed Heirloom tomatoes 250 g
eschallots, peeled 50 g
chilli flakes 3 g
extra virgin olive oil 30 g
chives 5 g
mixed leaf salad 100 g
micro herbs 1 punnet
freshly ground black pepper
sea salt flakes
white vinegar, for poaching eggs 1 tbsp
Hollandaise Sauce 280 g
Method
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Sweet Toasted Brioche with Crab, Heirloom Tomato and Chive Salad with Birch & Waite Hollandaise Sauce

Ingredients
SERVES: 4
PREP TIME: 20 minutes + 10 mins cooking
Brioche loaf, thickly sliced 4
large fresh free range eggs 4
Blue Swimmer Crab meat 150 g
Mixed Heirloom tomatoes 250 g
eschallots, peeled 50 g
chilli flakes 3 g
extra virgin olive oil 30 g
chives 5 g
mixed leaf salad 100 g
micro herbs 1 punnet
freshly ground black pepper
sea salt flakes
white vinegar, for poaching eggs 1 tbsp
Hollandaise Sauce 280 g