Egg Benedict with Cauliflower (Olaf Schubert)

Preheat the oven to 160 degrees.

Cut the cauliflower into thin slices. Heat a pan with oil. Curry powder, cumin, paprika, turmeric, 1/3 red chilli, finely chopped, add to the pan and sweat everything together with grated ginger. Add the cauliflower and fry until golden brown. Then season with salt, squeeze in half a lime, add black and white sesame seeds and toss again in the pan. Then finish cooking in the preheated oven.

In the same pan, fry the toasties in olive oil until golden brown.

Melt the butter in a saucepan until it is liquid. Beat the egg yolks with the tarragon vinegar over the water bath with a whisk for about two minutes, until the mixture starts to become creamy. Be careful not to overheat the egg yolk mixture, otherwise it will curdle. Pour the melted butter into the egg yolk mixture in a thin stream while stirring. The warm butter thickens the mass. The hollandaise sauce should be creamy, resembling the structure of pudding. Season to taste with salt, pepper and a squeeze of lemon.

Boil two liters of water in a saucepan. Add vinegar and salt. Beat eggs one at a time in a ladle or cup. Use the whisk to create a strudel in the vinegar water and slide the eggs one by one into the strudel. The water must no longer boil! Cook in it for about three minutes. Lift out with a slotted spoon, drain on kitchen paper. Put a pinch of fleur de sel on the eggs.

Place the cauliflower on the toasted bread. Put a small spoon of apricot jam on top of the cauliflower. Place the poached egg on top, then pour the hollandaise sauce over it and sprinkle with plenty of chopped, fresh coriander.

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