Sea kale & oysters on toast with Hollandaise sauce
Fresh, salty seakale combines with tender oysters and creamy Hollandaise with a sprinkle of chervil for a sophisticated Sunday brunch
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
5
MINUTES
Ingredients
600ml water
1 tsp salt
450g sea kale
30g butter
8-12 Irish oysters
6 slices of toast, buttered
Hollandaise sauce
small bunch of chervil
Method
Open the oysters and turn into a bowl.
Wash the sea kale gently and trim into manageable lengths, about 10cm. Bring the water to a fast boil and add the salt. Add the seakale, cover and boil until tender, about 4-6 minutes. The cooking time depends on the freshness of the seakale. Just as soon as a knife will pierce the seakale easily, drain it.
Melt the butter in a pan on a gentle heat and toss in the oysters to warm through.
Serve the seakale with the oysters on hot buttered toast. Drizzle generously with Hollandaise sauce. Pop a little bunch of chervil on top of each toast and serve immediately.
