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Published:December 12th, 2008 11:18 EST
L'Auberge Provencale Provencale Eggs Benedict with Caramelized Onion Tartlet, Bacon

L'Auberge Provencale Provencale Eggs Benedict with Caramelized Onion Tartlet, Bacon

By Rocco Loosbrock

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)

Onion Tartlet:

1 sheet puff pastry

1 onion

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.

 

Vegetable Stew:

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

 

Sautée vegetable in olive oil in stew pot until tender. Add tomato filets, bay leaves, and bundle of thyme. Cook down until its a thick stew.

 

Sautée 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.

 

To Assemble:

 

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 

www.baconfreak.com

Use coupon code (sop) to get a 10% discount at www.baconfreak.com

 

Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club