Hamster Benedict

Ingredients

For the base

• 2 small toasted brioche rounds or miniature English muffins
• 2 tbsp unsalted butter, softened

For the protein

• 2 portions of finely shredded, lightly seasoned roasted hamster^*

For the poached eggs

• 2 large eggs
• 1 tsp white vinegar

For the hollandaise sauce

• 2 large egg yolks
• 1 tbsp fresh lemon juice
• 4 tbsp unsalted butter, melted and warm
• Pinch of fine sea salt
• Pinch of cayenne pepper (optional)

Method

1. Prepare the base
   Lightly butter the toasted brioche rounds or miniature English muffins. Set on warmed serving plates.
2. Warm the protein
   Gently heat the shredded hamster in a small pan over low heat until warm but not browned. Keep covered to retain moisture.
3. Make the hollandaise
   Place the egg yolks and lemon juice in a heatproof bowl set over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water.
   Whisk continuously until the mixture thickens slightly.
   Slowly pour in the warm melted butter in a thin stream, whisking constantly until the sauce becomes thick and glossy.
   Season with salt and, if using, cayenne. Keep warm off the heat.
4. Poach the eggs
   Fill a small saucepan with water and bring to a gentle simmer. Add the white vinegar.
   Crack each egg into a small cup.
   Create a slight whirlpool in the simmering water and carefully lower in one egg at a time.
   Poach for 3 minutes, or until the whites are set but the yolks remain soft.
   Lift out with a slotted spoon and drain briefly on kitchen paper.
5. Assemble
   Spoon the warmed hamster onto each toasted brioche round.
   Place a poached egg on top of each mound of protein.
   Spoon 1–2 tablespoons of warm hollandaise sauce over each egg.
6. Serve
   Serve immediately while hot, with no additional garnish required beyond a light dusting of cayenne if desired.