Subject: Eggs Blackstone
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 01 2000 - 03:05:52 EDT
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F O O D F U N N Y
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Here's a morbid little food funny from reader Joyce Nichols:
Customer: Give me a pound of those grapes. My husband really likes
them. Do you know if they've been sprayed with any kind of poison?
Grocery Clerk: No, ma'am; you'll have to get that at the drug store.
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T O D A Y ' S R E C I P E
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Here's an extravagant dish I discovered recently. This one makes eggs
Benedict look low-fat by comparison, but the theme this week is "An
Extravagant Feast," so I hope you'll let me get away with it this
time.
Eggs Blackstone
3 slices bacon
6 slices ripe tomato
Salt and pepper to taste
Flour for dredging
6 eggs, poached
Hollandaise sauce (see below)
Fry the bacon until crisp. Drain on paper towels and crumble. Season
the tomato slices with salt and pepper and dredge in flour. Fry in
the bacon fat until light golden brown on both sides and drain on
paper towels. Place tomato slices on a serving platter or individual
plates. Sprinkle with the crumbled bacon and place a poached egg on
top of each tomato slice. Top with Hollandaise sauce. Serves 6.
Quick Hollandaise Sauce
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt and white pepper in
the container of an electric blender. Cover and blend on high speed
for about 5 seconds. Remove the cover and add the butter in a slow
stream, blending at high speed for approximately 30 seconds more. The
sauce should be smooth with no traces of unincorporated butter. If it
is not, replace the cover and continue blending until the butter is
completely incorporated, scraping the sides of the blender (with the
motor off) if necessary. Makes about 1 cup.
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