In a small saucepan, melt the butter over medium heat. Don’t stir as it melts. You want the milky solids to fall to the bottom and the butterfat to float to the top. Keep warm.
In a food processor, combine the red peppers and olive oil and process until a smooth puree forms. You want to emulsify the oil with the peppers; the mixture should look creamy and combined.
Once all of the butter has been added, whisk in the pepper puree, the orange zest, and hot-pepper sauce. Taste and adjust the seasoning with salt, hot-pepper sauce, and orange juice if needed. If possible, serve right away.
In a large frying pan over medium-high heat, heat 3 Tbs. of the olive oil over medium-high heat. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Add the garlic and Espelette pepper and cook, stirring, until very fragrant, about 30 seconds. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Cook, stirring often, until the flavors are blended and the chard is hot, about 2 minutes. Transfer to a medium bowl and cover to keep warm. Do not rinse the pan.
每个鸡蛋都分解成一个小茶杯。返回弗莱ing pan to low heat and add the remaining 1 Tbs. oil. Carefully slide the eggs from the teacups into the pan so they stay whole. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes.
Place a piece of focaccia on each plate, divide the chard mixture evenly among the focaccia, top with an egg, and then spoon a generous blanket of the warm hollandaise over the top. Serve right away.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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