| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Caprial2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
White wine |
| 1/2 |
c |
Tarragon vinegar |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Orange juice concentrate |
| 1 |
|
Orange; Zest of |
| 2 |
ts |
Chopped fresh tarragon |
| 4 |
|
Egg yolks |
| 1 |
c |
Unsalted butter; melted |
|
|
Salt and black pepper to taste |
| 1 |
tb |
Vinegar |
| 4 |
sl |
Toasted Bistro Challah or 4 croissants; split and toasted |
| 8 |
sl |
Pancetta; cooked until crisp |
| 8 |
lg |
Eggs |
INSTRUCTIONS
TARRAGON ORANGE HOLLANDAISE
TO ASSEMBLE
For the hollandaise sauce, place wine, vinegar, shallots, garlic, orange
juice concentrate, zest, and tarragon in a medium-size saucepan and boil
over high heat to reduce until 1/2 cup of liquid remains, 5 to 8 minutes.
Place egg yolks in a medium-size metal bowl and whisk. Add a bit of the
reduced liquid to the yolks to bring them to the same temperature. Stir the
rest of the reduced liquid into the eggs. Place the bowl over a pan of
boiling water, do not let the water touch the bottom of the bowl. Whisk egg
mixture over the water bath until it is thick and resembles softly whipped
cream. Remove blow from heat and slowly whisk in butter. Season with salt
and pepper. Keep warm but not hot.
To assemble, place about 2 inches of water in a large saute pan. Add
vinegar and bring to a boil. Meanwhile, cut bread in half on the diagonal
and place on a baking sheet. Lay pancetta on top of toast and set aside.
When water comes to a boil, lower to simmering. Break the eggs into a bowl
and gently place them in the water. Cook just until eggs are set, about 3
minutes. With a slotted spoon, remove the eggs from the water and allow
them to drain. Place an egg on top of each piece of toast then top with
some hollandaise. Serve warm.
Serves four.
Converted by MC_Buster.
Per serving: 6196 Calories (kcal); 391g Total Fat; (59% calories from fat);
564g Protein; 43g Carbohydrate; 4113mg Cholesterol; 49412mg Sodium Food
Exchanges: 0 Grain(Starch); 80 Lean Meat; 1 Vegetable; 1 Fruit; 43 Fat; 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.
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