I know that true fans of bacon such as myself are always looking for award winning bacon recipes. Well L’Auberge Provencale, of White Post, Virginia has answered our prayers! They recently took the silver medal in a national culinary competition, for their “Provencale Eggs Benedict with Caramelized Onion Tartlet, Bacon, Merques Sausage, Vegetable Stew and a Garden Sorrel Hollandaise.” The competition, “The Inn-Credible Breakfast Cook-Off,” was held by Select Registry, an association of luxury inns and bed and breakfasts.
Here is how they make Provencale Eggs Benedict with Caramelized Onion Tartlet, Bacon, Merques Sausage, Vegetable Stew and a Garden Sorrel Hollandaise. (Serves 8)
1 sheet puff pastry
4 springs of thyme, chopped
1/2 cup cream
Salt and Pepper to taste
1 tablespoon canola oil
Roll out puff pastry to 8 circles of 8 inch circumference. Place circles on sheet tray
Caramelize the onions with canola oil add the thyme, salt and pepper, and cream. Cook down the cream and cool.
Add 1 tablespoon of onion mixture to middle of each puff pastry. Bake in a preheated oven for 12-14 minutes when ready to serve.
1/2 Onion- Chopped
1 medium zucchini- 1/2 inch cubes
1 medium yellow squash- 1/2 inch cubes
1 medium red bell pepper-1/2 inch cubes
1 medium yellow bell pepper- 1/2 inch cubes
1 medium eggplant- 1/2 inch cubes
4 Bay Leaves
1 Bundle of thyme tied
4 cups of Tomato Filets
1 package Merques Sausage
Salt and Pepper to Taste
Sautee vegetable in olive oil in stew pot until tender. Add tomato filets, bay leaves, and bundle of thyme. Cook down until it’s a thick stew.
Sautee merques sausage and drain. Add to stew mix and salt and pepper to taste.
Garden Sorrel Hollandaise Sauce:
#1 clarified butter
8 egg yolks
1 juice of a lemon
1/2 teaspoon cayenne pepper
Pinch of salt
1/4 cup sorrel (chiffanade)
Whip egg yolk over water bath until you get a ribbon. Slowly add butter one ladle at a time. Squeeze juice of one lemon and salt and white pepper to taste. Add cayenne pepper.
Make hollandaise and set aside to keep warm.
Bring 3 quarts water to boil with 1/2 cup cider vinegar- for poaching 8 eggs
Bake off tart shells
Warm Vegetable Stew
Place a tablespoon of vegetable merques stew on a plate. Place the tart shell on top. Make a quenelle of stew on the side. Poach your egg. Place a strip of bacon on the plate. Place the egg on the tartlet; add some sorrel hollandaise sauce on top of the egg garnish with fresh chevil.
Serve with a side of roasted potatoes, bacon, and a fresh croissant.
Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock
(NewsBlaze readers use coupon code Blaze to get 10% off your next bacon order)