| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive03 | 4 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/4 | c | Chopped shallots |
| 1 | tb | Garlic |
| 1/4 | c | Dry red wine |
| 1 | c | Demi-Glace; see * Note |
| 8 | Croutons; 4" round by 1/2" thk | |
| 1/2 | lb | Thinly-sliced country ham |
| 8 | Thin slices Fresh tomato | |
| 8 | Poached eggs; warm | |
| 1 | c | Hollandaise Sauce; warm, see * Note |
| 1 | tb | Finely-chopped fresh parsley leaves |
INSTRUCTIONS
* Note: See the "Demi-Glace" and "Hollandaise Sauce" recipes which are included in this collection. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the Demi-Glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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