Category: Eggs

Blender Hollandaise

5/16/2020

Makes about 1 ½ cups

4 large egg yolks
1 Tbs fresh lemon juice
1 Tbs water
pinch of cayenne pepper
1/2 pound (2 sticks) unsalted butter
Kosher salt
Freshly ground pepper

Place the egg yolks, lemon juice, and cayenne in the blender and blend thoroughly for about 10 seconds.
Melt butter until bubbling.
With the blender on, slowly pour the hot butter into the egg mixture. Blend until thickened. Season with salt and pepper to taste. Add more lemon juice 1 tsp at a time is desired. Serve immediately or keep in a warm water bath until needed. If you refrigerate left overs, reheat in a warm water bath while gently stirring.

Serve with vegetables, chicken, or fish.
Too thick? Add an additional tablespoon of warm water or lemon juice.

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Parisian Style Salad w/Poached Eggs

5/14/2020

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Serves 4

5 oz of mixed greens (arugula, field greens, watercress, frisee)
4 slices day-old artisan bread, cut into ½ inch cubes and toasted until golden.
½ lb thick slab bacon cut into ½ inch pieces
4 shallots (about ½ cup), peeled and chopped
½ cup sherry vinegar, or red wine vinegar plus 1Tbs
1/3 cup olive oil
1 Tbs fresh tarragon, chopped
1 Tbs flat leafed parsley, chopped
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt
Freshly ground pepper

Place the field greens and the chopped herbs in a large bowl with croutons. Set aside.
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until well browned. Remove all but 2 Tbs of the bacon fat.
Add the shallots to the bacon and cook until the shallots are soft.
Add the vinegar to the pan and simmer to reduce by half. Turn off the flame and had the herbs to the dressing.
To poach the eggs fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat the water to a gentle simmer.
Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds.
Reheat the dressing and remove from flame. Whisk the olive oil into the cooked bacon and vinegar and season with salt and pepper. Pour warm vinaigrette over the green and croutons. Toss well and divide among plates.
Place 1-2 poached egg onto each salad and serve immediately.

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Blender Hollandaise

Parisian Style Salad w/Poached Eggs

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