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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This dish originated with the New Orleans restaurant Brennan's, which is famous for its breakfast. A typical recipe for Hollandaise sauce calls for 1/2 pound butter and an additional egg yolk, but milk and cornstarch replace most of the butter in this version. Marchands de vin (wine merchant) is a red wine-based sauce. Ingredients:
3/4 cup merlot or other dry red wine |
2 teaspoons cornstarch |
1 (14-ounce) can low-salt beef broth |
2 tablespoons butter |
1 1/2 tablespoons cornstarch |
1/2 teaspoon dry mustard |
2/3 cup 1% low-fat milk |
1 large egg yolk |
2 1/2 tablespoons fresh lemon juice |
1 tablespoon butter |
1/8 teaspoon salt |
remaining ingredients |
12 (1/4-inch-thick) slices tomato |
cooking spray |
12 slices canadian bacon |
12 large eggs |
6 english muffins, split and toasted |
Directions:
1. To prepare Marchands de vin sauce, combine the first 3 ingredients in a saucepan; bring to a boil. Reduce heat, and cook until reduced to 1 cup (about 30 minutes). Remove pan from heat. Add 2 tablespoons butter; stir until butter melts. Set aside; keep warm.
2. To prepare Hollandaise sauce, combine 1 1/2 tablespoons cornstarch and mustard in a 2-cup glass measure. Gradually add milk and egg yolk, stirring with a whisk. Microwave at high 1 minute; stir well. Microwave at high an additional 30 seconds or until thick. Add lemon juice, butter, and salt; stir with a whisk.
3. To prepare remaining ingredients, preheat broiler.
4. Place tomato slices on a broiler pan coated with cooking spray, and broil 5 minutes or until lightly browned. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add bacon slices, and cook 1 minute. Remove the bacon with a slotted spoon. Drain bacon on paper towels, and keep warm. Break eggs into pan; cook 8 minutes. Remove eggs from water with a slotted spoon.
5. Place 1 slice bacon on muffin half; top with egg. Drizzle with 4 teaspoons Marchands de vin sauce and 4 teaspoons Hollandaise sauce, and top with tomato slice. Repeat procedure with remaining muffin halves, bacon, eggs, sauces, and tomato.
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