CookEat Recipe
Eggs Sullivan
Green peppers filled with truffled scrambled eggs, served on toast with tomato sauce.
Method
Steps
Step 1
Melt 57 g butter in a saucepan. Add 113 g diced raw lean ham, two sliced carrots, two sliced onions, one chopped leek, two chopped parsley branches, one chopped celery branch, two cloves, one teaspoon whole black peppercorns, half a sprig each bay and thyme, one chopped green pepper and one small chopped garlic clove.
Step 2
Add one tablespoon salt and one scant tablespoon icing sugar. Brown over brisk heat for twelve minutes.
Step 3
Stir in four tablespoons flour and cook for five minutes.
Step 4
Add 1900 mL canned tomatoes and 950 mL cold water. Cover and simmer gently for ninety minutes, stirring occasionally.
Step 5
Pass through a sieve and clean cheesecloth. Reserve 118 mL sauce for the peppers and keep hot. Cool surplus promptly in shallow containers and refrigerate. Reheat chilled sauce to 74 °C.
Step 6
Plunge six even-sized green bell peppers into boiling water for six minutes. Remove and rub off the skins with a coarse towel.
Step 7
Heat the peppers in the oven for five minutes.
Step 8
Remove the stems and cut quarter-inch caps from the stem ends. Remove all seeds and keep the caps.
Step 9
Finely dice one small fresh truffle. Whisk with eight commercially pasteurized shell eggs, one tablespoon sherry, 59 mL cream, half a teaspoon salt, one saltspoon cayenne and half a saltspoon nutmeg for one minute.
Step 10
Heat 28 g butter, add the egg mixture and scramble for about six minutes, stirring frequently and briskly, until 74 °C.
Step 11
Fill the six pepper bodies with the scrambled eggs and replace their caps.
Step 12
Place each pepper on a round slice of toast. Pour the measured hot tomato sauce over the batch and serve.
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