Ingredients:
4 -6 eggs, poached
1/2 lb sliced ham
Tomato pesto sauce(see below)
Blender hollandaise sauce (see below)
Fried eggplant rounds (see below)
Tomato Pesto Sauce
1 small jar of tomato pesto
1 can of crushed tomatoes, enough to make 2 cups with the pesto
1/2 cup of water
Salt and pepper
Blender Hollandaise Sauce
3 egg yolks
1 tbsp cream
1/2 tsp salt
1 pinch cayenne
1 cup of hot, melted butter
1 tbsp lemon juice
Fried Eggplant Rounds
1 large eggplant
Cornstarch
2 eggs, beaten
Fine bread crumbs
Peanut oil
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Preparation:
Mix the tomato pesto with the crushed tomatoes and water. Add salt and pepper and simmer until the mixture is reduced by half. Set aside and keep warm.
Place the egg yolks, salt, cayenne and cream in a blender. Blend until smooth and frothy. With the blender running, slowly pour half of the hot butter, in a steady stream, into the egg mixture, add the lemon juice, then continue with the rest of the butter. Put the prepared hollandaise sauce into a thermos.
Slice the eggplant into thick, round circles. Remove the skin. Dip the slices into the cornstarch, then the beaten egg, then the bread crumbs. Fry in the peanut oil, draining on paper towels. Keep warm.
Poach eggs.
To assemble, place some pesto sauce into each plate, top with eggplant, then ham, then poached eggs and finally the hollandaise sauce.
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