Harrington House Beachfront Bed & Breakfast

Recipe

Poached Eggs En Croute "Betancourt": Breakfast-Brunch

Servings: 4

Prep time:1 hour

Ingredients:

  • 4 Whole wheat dinner rolls

  • 4 Poached eggs

  • 8 oz Julienned Boar's Head Rosemary Ham

  • 1/4 cup Fresh herb cream sauce- rosemary, basil, chives

  • 8 Fresh chives for garnish

Step 1:

Whole wheat 'basket': 4 ea. Dinner rolls (whole wheat). Cut off top, hollow out with knife tip, brush with melted butter. Season with salt and pepper. Bake in 350 degree oven for 5 minutes, reserve and reheat later.

Step 2:

Poach eggs in 1 qt. sauce pan with 3 cups water and 2 tbsp. white vinegar. At 200 degrees for 4 minutes- remove (chill in ice bath if holding).

Step 3:

Julienne some rosemary ham (boars head) @ 2 oz for bottom layer of basket. Add 1 oz. herb sauce and 1-4 minute. poached eggs (recipe follows). Top again with 2 oz. fresh herb cream. Garnish with rosemary sprig 'crouton' lid offset on plate.

Step 4:

Fresh herb cream sauce in 1 qt. sauce pot: 2 oz. minced onion sweat in 2 Tbsp. unsalted butter. Add cup flour-mix-cook out roux. Add 1 Tbsp. chicken bouillon- 1 pt. half and half and 2 Tbsp. each of fresh rosemary, basil, and chives (finely chopped).

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    Anna Maria Island
    Holmes Beach, FL 34217
    USA
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