Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean Parma ham, to make a lighter, but equally special version.
All the fat in eggs is found in the yolk – approximately 6 g per egg – and it is predominantly unsaturated fat. * Parma ham is the most famous of the Italian prosciuttos. It is a good lean alternative to bacon, especially if, as in this recipe, all visible fat is trimmed away. * Chives belong to the same family as onions and garlic. They are believed to stimulate the appetite and act as a tonic, probably because of their sulphur content.
Use thin slices of lean cooked ham instead of Parma ham. * Instead of chives, add 1 tbsp chopped fresh tarragon or 30 g (1 oz) chopped watercress to the hollandaise, and garnish with sprigs of tarragon or watercress. * For egg crostini, toast 8 thin slices of ciabatta bread under a preheated moderate grill until lightly golden on both sides. Rub a cut garlic clove lightly over the surface, then discard the garlic. Thinly slice 3 plum tomatoes and arrange on top of the toasts. Put 2 toasts on each plate. Make the hollandaise sauce as in the main recipe, but adding a small pinch of saffron threads or powder at the start of cooking and omitting the chives; keep the sauce warm. Heat 15 g (½ oz) butter in a non-stick frying pan and sauté 225 g (8 oz) mixed wild mushrooms, sliced if large, for 3–4 minutes or until tender. Stir in 1 tbsp snipped fresh chives. Spoon over the top of the tomatoes and top each serving with a poached egg. Drizzle over the hollandaise sauce and serve immediately.
B12, zinc * A, B2, niacin, calcium, copper, iron * B6, E, folate, potassium, selenium
- 29 Dec 2012