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| PANEED EGGS AND TOMATO PROVENCAL |
| 4 Servings |
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| Ingredients |
4 Poached Eggs, breaded
2 oz Peanut Oil
1 T Unsalted Butter
1 Red Pepper, julienne
1 Yellow Pepper, julienne
1/2 Yellow Onion, julienne
1/4 lb Serrano Ham, julienne
1 Garlic Clove Crushed
1/2 Large tomato, julienne
1 T Fresh Basil, julienne
1/2 c Veal Demi Glace
1/4 c Tomato Fondue
12 oz Cooked Grits
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| Method |
| Make sure poached eggs are dry before breading.
They can be breaded by first seasoning with salt and pepper
then dredging in flour, then egg wash and finally bread
crumbs.
In a medium sauté pan heat 1 tablespoon of butter over
medium heat.
Add vegetables and serrano ham and sauté until vegetables
begin to soften.
Season with salt, pepper and fresh herbs.
In a small sauce pan heat oil to 350 degrees.
Add eggs and pan fry until golden brown.
Place 6 oz. cooked grits on two plates and divide vegetable
mixture over each.
Top each plate with two paneed eggs.
In the sauté pan heat demi glace and tomato fondue.
Taste for seasoning and drizzle over finished egg dishes. |
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