The Inn At Tabbs Creek

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Diamond Collection
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Recipe

Baked Eggs with Roasted Red Pepper and Chardonnay Sauce: Breakfast-Brunch

Servings: 1

Ingredients:

  • 2 Eggs

  • 2 teaspoons Salted butter, melted

  • 2 teaspoons Heavy cream

  • 1/4 teaspoon Fresh dill

  • pinch Salt

  • pinch black pepper

  • 2 tablespoons shredded havarti cheese

  • 1 medium red bell pepper

  • 2 teaspoons salted butter

  • 1/4 cup Chardonnay

  • 1/4 cup Heavy cream

Step 1:

Preheat oven to 400 degrees. In a 6-8-oz baking ramekin, swirl 2 tsp. melted better to coat. Add 2 tsp. heavy cream. Crack both eggs, being careful not to break yolks. Sprinkle in salt and pepper. Sprinkle in cheese, and top with dill.

Step 2:

Place in oven for approximately 12-14 minutes or until eggs are just barely set. Allow to cool for 5 minutes before service--the dish and eggs will still be very hot.

Step 3:

For sauce (serves 4-6): roast red pepper until completely black over open flame on grill or gas stove (you may also place under a broiler in the oven). Allow to cool for 5-10 minutes and remove blackened peel under slowly running cool water. Rough chop pepper and saute in 2 tsp. butter in a small skillet for 5 minutes over medium heat.

Step 4:

Add chardonnay and reduce heat to medium low. Allow chardonnay to reduce to 1 Tablespoon. Place pepper mixture in food processor or blender. Add salt and 1/4 cup heavy cream and puree until smooth.

Step 5:

Gently reheat on stovetop over low heat. Do not allow to boil. Serve warm sauce over baked eggs and serve immediately.

Quick Snap Shot

  • Prezzo per notte
     $125 - $235
     ,
  • Recensioni 241  
  • Camere 6
  • Buoni Acquisto accettati

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  • Indirizzo 384 Turpin Lane
    Port Haywood, VA 23138
    USA
  • Telefono+1-804-725-5136
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Vincitore del premio: 2010 - 2011