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Receta Parmesan Brioche Toast With Canadian Back Bacon, Scrambled Eggs Topped Off With Asparagus Spears
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Ingredientes
- 75 ml extra virgin olive oil
- Â Â crushed cloves garlic
- 10 sm plum tomatoes, halved
- 5 ml fresh oregano, minced
- 12 x egg
- 2 x egg, beaten, for brioche dipping
- 20 slc Canadian bacon, grilled to doneness
- 200 ml lowfat milk
- 75 gm parmesan cheese, freshly, grated
- 20 x cooked and blanched spears asparagus
- 10 slc brioche, cut in 2" thick pcs
- 100 gm unsalted butter
- Â Â aioli, recipe follows
- Â Â salt, freshly grnd black pepper, to taste
- Â Â Scrambled Large eggs
- 12 x egg, beaten moderately
- 140 gm butter
- 90 ml cream
- 1 pch salt and pepper, to taste
- Â Â Pimento Relish
- 2Â 1/2 ml dry thyme
- 2Â 1/2 ml grnd coriander
- 5 ml mustard seeds
- 2 x Bay Leaf
- 2 x red green yellow pepper, julienned
- 3 lrg red onion, julienned
- 90 ml sun-dry tomato, julienned
- 1/4 c. maple syrup
- 1/2 c. red wine vinegar
- 1/4 bn fresh coriander, finely minced
- Â Â Aioli
- 15 clv garlic, crushed
- 10 ml salt
- 9 x egg yolk
- 1500 ml extra virgin olive oil
- 50 ml lemon juice
Direcciones
- Heat the oil in a pan, add in the garlic and cook for 1 minute. Add in the tomatoes and saute/fry them till they begin to soften. Season with salt and pepper and stir in the oregano. Keep hot.
- In a shallow bowl, whisk together the Large eggs, salt & pepper. Dip the brioche slices in the egg mix on both sides. Heat the butter in a frying pan, add in the brioche and cook for approx. 2-3 min on each side till golden brown.
- Put the Brioche toasts on serving plates and arrange the tomatoes, top with scrambled Large eggs, followed by Canadian back bacon and asparagus spears. Drizzled with garlic aioli.
- Scrambled Large eggs:Slightly heat 50 g of butter in a thick-bottomed saute/fry pan. Add in the Large eggs together with a large healthy pinch of salt and a little pepper.
- Place the pan on a moderate heat and stir constantly with a wooden spoon, taking care to avoid solidifying the egg-molecules that will cause lumps.
- When, by cooking, the Large eggs have acquired the proper consistency, and are still smooth and creamy, take the saute/fry pan off the heat, and finish the preparation with the rest of the butter (divided into small quantities) and 90 ml cream. Only whisk the Large eggs to be scrambled when absolutely necessary.
- Pimento Relish:Combine first dry thyme, grnd coriander, mustard seed, bay leaves, peppers, red onions and sun dry tomatoes and sweat over medium high heat till softened.
- Add in maple syrup and vinegar. Cook till vegetables are fully cooked and the liquid has thickened.
- Allow to partially cold - then add in minced coriander.
- Transfer to glass jars and seal.
- Use as needed.
- Aioli:Crush the garlic to a fine paste with the salt.
- Add in the egg yolks and beat till thoroughly.
- A few drops at a time, begin adding the oil and stirring constantly. Don't add in the oil too fast.
- After about half the oil is added, whisk the mix till very stiff. Add in a few drops of lemon juice.
- Continue adding the remaining oil gradually a little bit from time-to-time. Add in a few more drops of the lemon juice. The finish aioli should be like a stiff mayonnaise.
- Adjust the seasoning with additional salt if necessary.
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