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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Brennan's Eggs Portuguese

 

 

“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…
~ Julia Child


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Brennan's Eggs Portuguese
Bon Appetit Archives

1/4 cup butter
1 cup chopped tomato
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 1/2 teaspoons paprika
3 cups rich beef stock
1 tablespoon Worcestershire
1 1/2 bay leaves
1/2 teaspoon dried thyme
1/4 cup cornstarch
1/2 cup (approximately) water
Salt, freshly ground pepper
8 individual puff pastry shells, baked
8 poached eggs
2 cups Hollandaise sauce [recipe follows]

Melt butter in a large heavy skillet over medium low heat. Add tomato, bell pepper, celery, onion and paprika. Cook until vegetables soften and brown slightly, stirring occasionally, about 15 minutes. Mix in stock, Worcestershire, bay leaves, thyme and cook 15 minutes. Blend cornstarch with enough water to make a thin paste. Stir into vegetable mixture and cook until thickened, about 5 minutes. Season with salt and pepper. Set pastry shells on individual heated plates. Fill each with vegetable mixture. Top with poached egg. Cover with Hollandaise sauce and serve immediately.

Hollandaise Sauce
8 egg yolks
4 tablespoons lemon juice
1 pound butter, melted
1/2 teaspoon salt

In top half of double boiler, beat egg yolks and stir in lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add the salt and pepper to taste. Continue cooking slowly until thickened. 2 cups.
 

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