CookEat Recipe
Fried Poached Eggs Montebello
Parmesan-coated poached eggs fried until golden, with a warm tomato Béarnaise sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
For the Montebello, measure one and a half actual gills of the finished tomato sauce into a small saucepan. Reduce gently on the stove to half an actual gill, stirring to prevent catching. Keep briefly warm.
Step 5
For the Béarnaise, peel and finely chop the four small shallots and wash and chop the one fresh tarragon branch. Freshly crush whole white peppercorns and measure one teaspoon freshly crushed white pepper for the sauce. Put these in a small saucepan with the two tablespoons white-wine vinegar and reduce gently by half. Press through clean food-safe cloth into a second small saucepan.
Step 6
Gently melt the two and a half ounces butter without browning and keep hot. Add the two commercially pasteurized egg-yolk equivalents to the warm strained reduction and whisk briskly over very gentle heat for about four minutes without boiling. Gradually whisk in the hot melted butter, mixing continuously over gentle heat. Add the one saltspoon salt and half a saltspoon cayenne, mix for a minute, then stir in the half teaspoon freshly chopped parsley. Keep briefly warm without boiling and serve promptly; avoid a prolonged lukewarm hold.
Step 7
Gently fold all the concentrated tomato sauce into the complete freshly made warm Béarnaise. Keep briefly warm without boiling for immediate serving.
Step 8
Bring the separate three quarts water to a boil in a wide saucepan with the separate one tablespoon salt and half a gill vinegar. Carefully crack in six commercially in-shell pasteurized eggs and poach for about four minutes, until their whites hold together. Lift with a skimmer and repeat with the remaining six. Trim the twelve eggs and drain thoroughly on a clean dry cloth, carefully drying their surfaces before coating.
Step 9
Gently turn each drained egg in a little melted butter and then freshly grated Parmesan. Prepare a fresh refined canola-oil bath in a suitable fryer, following its safe fill and heating instructions and keeping it below smoking. Lower the eggs carefully in uncrowded batches and fry for about one minute, until the cheese coating is golden and set. Lift and drain well on a clean dry absorbent cloth or paper.
Step 10
Sprinkle a little salt over the fried eggs, arrange on a hot dish lined with a clean food-safe folded napkin, decorate with a little washed parsley and serve promptly with the complete warm Montebello sauce separately.
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