Poached Eggs with Chile Hollandaise recipe

Brooklyn Restaurant Week

Poached Eggs with Chile Hollandaise recipe

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Brooklyn Borough President Marty Markowitz talks about the 10th annual Dine In Brooklyn Restaurant Week, March 11-21.

Jacques Gautier, the chef and owner of Palo Santo in Park Slope make Poached Eggs with Chile Hollandaise.

More than 200 of Brooklyn's most loved restaurants will have fixed-price three-course dinner menus for $28 and lunches for $20.13. In addition 28 restaurants will offer its clients 2-for-1 deals.

Palo Santo
652 Union Street
Park Slope, Brooklyn, New York 11215
http://www.palosanto.us/

Huevos Bañados aka Poached Eggs with Chile Hollandaise

Serves 6

3 egg yolks

1 Tbsp Chile Paste

1 tsp Apple Cider Vinegar

2 Tbsp Lime Juice

1 Tbsp Water

¼ lb. Butter cut into pieces

Combine all ingredients except the butter in a medium mixing bowl and whisk over a pot of boiling water until warm, but do not fully cook the eggs.

Add butter one piece at a time and continue to whisk.

Keep whisking over the boiling water until all of the butter has been incorporated and the sauce thickens a little.

12 eggs

12 pieces of toasted bread

2 ripe avocados, peeled and sliced

3 cups cooked beans

2 Tbsp chopped chives

Poach the eggs to desired doneness.

On six plates lay out the bread and pour beans over top.

Place the sliced avocado and poached eggs on top of the beans and cover with hollandaise.

Garnish with chives and serve.

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