Food Recipe -- October 14, 2011
Chef Robert Barral with Café Provence joins us this morning to make a yummy breakfast recipe.
Poached Eggs Hollandaise on Red Beet Hash
Recipe for 4 people
Red beets 2 cups
Onions (diced) ½ cup
Carrots (diced) ½ cup
Celery (diced) ½ cup
Bacon (diced) 6 strips
Garlic (Chopped) 2 tsp
Parsley (chopped) 2 tsp
White wine 2 tsp
Water 2 tsp
Butter 1 cup
Lemon juice ½ lemon
1) Cook the red beets: Wash the red beets in cold water then place them in a pot covered with cold water. Bring the water to the boil and let simmer until cooked all the way through. Remove from the water, let cool down and with a cloth, gently remove the skin. Dice and reserve for the hash.
2) Dice and cook the bacon: Place the diced bacon in a pan and cook enough to render most of the fat. (Save the fat to use in the cooking of the other veggies).
3) Dice and cook the other vegetables: Peel and dice the carrots, the celery, and the onions. In a pan, sweat the onions first until golden brown, then add the diced carrots and the celery. As son as cooked, add the red beets, bacon, chopped parsley and garlic to the mix. Cook together for a couple of minutes, add seasoning and reserve for later use.
4) Make the hollandaise sauce: place the egg yolks in a bowl with the white wine, water salt and pepper. Mix well, then place on the stove in a double boiler and start cooking the eggs. Once the eggs are cooked and form the "ruban" remove the bowl from the heat and incorporate the melted butter. At the end of the process add the lemon juice to the sauce and taste for the seasoning.
5) Poach the eggs. Crack the eggs in a bowl, then delicately place them in the simmering water. Cook slowly for a couple of minutes only then remove them from the water bath and place them on top of the red beets hash. Top with hollandaise sauce and serve immediately.