I made French Bread on a whim yesterday and half a loaf sitting in the kitchen this morning. I had made Flounder with Roasted Red Pepper Sauce and Cilantro Pesto last night for dinner and had some leftover pesto in the fridge. Pair that with some defrosted hollandaise sauce from the freezer and some fried eggs and it was a great breakfast!
Ingredients:
2 thick slices french bread, cut in half to make 4 pieces
4 eggs
Cilantro Pesto:
1/4 cup Sartori Parmesan cheese, shredded
2 cloves garlic
1/4 cup walnuts
1 tablespoon olive oil
1/4 cup fresh cilantro
1/8 teaspoon pepper
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. To make hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. Remove from heat.
2. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Add more lemon juice, to taste. Set sauce aside. This makes more than enough sauce. It freezes well for 2-3 months.
3. Make the cilantro pesto. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and pepper. Process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Toast slices of bread.
5. While bread is toasting, fry eggs until whites are cooked through and yolks are still runny.
6. Spread cilantro pesto on the toasted bread. Top with fried egg and hollandaise sauce.
Ingredients:
2 thick slices french bread, cut in half to make 4 pieces
4 eggs
Cilantro Pesto:
1/4 cup Sartori Parmesan cheese, shredded
2 cloves garlic
1/4 cup walnuts
1 tablespoon olive oil
1/4 cup fresh cilantro
1/8 teaspoon pepper
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. To make hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. Remove from heat.
2. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Add more lemon juice, to taste. Set sauce aside. This makes more than enough sauce. It freezes well for 2-3 months.
3. Make the cilantro pesto. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and pepper. Process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Toast slices of bread.
5. While bread is toasting, fry eggs until whites are cooked through and yolks are still runny.
6. Spread cilantro pesto on the toasted bread. Top with fried egg and hollandaise sauce.