Over a bowl, pass the salted egg yolk through a fine wire sieve. Add the fresh egg yolks, water, salt, and cayenne pepper to the bowl. Whisk until mixture is frothed and the color turns into a lighter yellow.
Transfer the contents of the bowl over a pot of boiling water. Whisk continuously until the egg yolk mixture starts to thicken slightly, adding the butter a cube at a time to form a stable emulsion.
Add the lemon juice, and season with salt if needed.
Cut the mantou in half, and steam for 5 minutes. Simultaneously, in a pot of lightly simmering water, add the cane vinegar and poach the fresh eggs; swirling the water and carefully lowering the eggs in the middle using a ladle.
Butter both sides of the mantou and toast slightly over a hot pan.
Lay a piece of ham over the mantou, followed by the poached egg.
Spoon over a generous amount of salted egg yolk hollandaise, then garnish with chives, cilantro, and cayenne pepper.
French Toast with Caramelized Peaches and Jasmine Tea Infused Syrup
(Featured in October - November 2016 Issue)
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