Documentos de Académico
Documentos de Profesional
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INTRODUCTION
11
13
15
Equipment Essentials
ALL-IN-ONE
16
32
19
35
20
37
22
39
23
41
42
45
25
27
28
PREP TIME:
15 minutes, plus
40 minutes to make
the cornbread
START-TO-FINISH TIME:
MAKE AHEAD:
Partially
COOKING TIP:
The cornbread recipe makes enough to serve 8.
If you want to double this recipe, it is easy to
make a double batch of hollandaise and poach
additional eggs.
20
SUNDAY BRUNCH
saucepan set over medium heat until foaming hot. Pour into
a measuring cup with a spout. Place the egg yolks, lemon
juice, salt, and cayenne in a food processor and process for
5 to 10 seconds to blend. Then, with the processor running,
slowly add about 2 tbsp of the melted butter through the
feed tube. (Most processors have a small hole in the bottom
of the feed tube that will dispense liquids in a thin stream.)
Repeat, adding 2 tbsp of butter at a time, until all has been
incorporated and the sauce is thick and creamy. Pour the
sauce into a heatproof bowl and place it in a shallow pan of
barely simmering water.
2. For the poached eggs: Bring a large frying pan filled half-
way with water to a boil. Add the vinegar and gently break
each egg into a saucer and slide it into the water. Swirl the
water with a wooden spoon while the eggs are cooking.
Cook until the eggs are just set but the yolks are still soft,
3 minutes. Remove with a slotted spoon and drain well.
(If you have an egg poacher, cook according to the manufacturers directions until eggs are set.)
3. Halve each cornbread wedge crosswise and arrange slightly
overlapping on each of four dinner plates. Top the cornbread with 2 or 3 tomato slices and then with a poached
egg. Season with salt and pepper. Drizzle warm hollandaise
over each, garnish with chives, and serve.