EGGS BERNAISE

EGGS BERNAISE
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 1 tablespoonful of tarragon vinegar 1 tablespoonful of butter 1 tablespoonful of flour 1/2 cupful of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir overhot water until you have a thick, smooth sauce like mayonnaise; takefrom the fire, and when slightly cool stir in the tarragon vinegar andparsley. Rub the butter and flour together, add the tomato, and whenboiling add a palatable seasoning of salt and pepper. Toast six halvesof English muffins or squares of bread. Heat a platter, butter thetoast, put it on the hot platter, and poach the eggs. Put one poachedegg on each slice of toast, fill the bottom of the dish with tomatosauce and put a tablespoonful of Bernaise sauce on top of each egg.These may be garnished with a little chopped truffle, or a littlechopped parsley.

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Originally Posted on 9/24/2005 1:13:39 PMContent source: http://free-recipes.blogspot.com/2005/07/eggs-bernaise.html