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Arnolds Eggs Arnold
Chef Arnold's Famous Dish |
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8 thick slices sourdough bread
8 thick slices tasso ham
8 whole jumbo eggs
4 egg yolks
1 Tbls. fresh lemon juice
1 Tbls. cold water
1 Tbls. Lousiana Hot Sauce
1 cup butter
1 tsp. kosher salt
1 tsp. fresh black pepper
1 Tbls. cayenne pepper
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Toast the bread slices until well browned, set aside in warm area.
Poach the eggs.
Place toasted sourdough slices on serving plate, cover each with slightly warmed tasso ham slice, place eggs on top.
Sauce:
Melt butter over a very low heat. Combine egg yolks, lemon juice, water, salt, hot sauce and black pepper. Whisk very rapidly and slowly add metled butter. Continue to whisk until sauce is even and very smooth.
Immediately pour sauce over poached eggs, sprinkle cayenne pepper over top, serve at once.
Great Easter or springtime breakfast or brunch main dish. Serve with hot chickory coffee or cafe au lait with beignets for dessert. A shot of well chilled golden rum goes nicely.
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Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Martin Lebroux
Louisiana
United States |
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| This recipe has been viewed 5070 times. |
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