Caramelized Allegro™ Tomato Hollandaise, Maestro™ Red Pepper & Red Beet Relish, Bacon, Avocado, Delicato™Butter Lettuce
A tasty brunch on Valentine’s Weekend. Can be prepared gluten-free, vegetarian and vegan
Serves 4-6 people.
Ingredients:
- 2 cups fresh, cooked and cleaned lobster ( substitute Dungeness crab or Humpback shrimp)
- 2 whole avocados, ripe and soft, quartered and sliced
- 1 package of lean, low-sodium bacon, cooked to crispy
- 10 -12 poached eggs (substitute roasted or grilled Portobello mushroom or tofu)
- 10 -12 English muffins
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Relish:
- 1 cup roasted Maestro™ red peppers, peeled, seeded and diced
- ½ cup cooked red beets, diced
- 1 scallion, sliced
- Sea salt and cracked pepper
- Camelina oil
Hollandaise:
- ½ cup blistered Allegro™ tomatoes
- 6 egg yolks
- 2 cups clarified butter, warm
- 1 lemon, zest and juice
- 1 tbs sea salt
- 1 tbs cayenne pepper
Method: Hollandaise
- Whisk egg yolks over a bain-marie until light and fluffy
- Whisk diced blistered tomatoes into the egg mixture
- Slowly add clarified butter
- Add lemon juice and zest, salt and cayenne
Method: Relish
- Combine ingredients in bowl and mix thoroughly
Serve:
- Split English muffin and layer Delicato™ butter lettuce, avocado, lobster, poached egg, bacon,
- Top with relish and Hollandaise
Reblogged this on 06cedmuho.