Mini-Eggs Benedict with Choron Sauce
Preheat the oven to 400 degrees F.
On a large baking sheet, spread the bread slices. Bake until light golden brown, 6 to 8 minutes. Remove from the oven.
Meanwhile, on another large baking sheet, arrange the bacon in a single layer. Bake until starting to brown, about 6 minutes. Remove from the oven and blot with paper towels.
In a large skillet, melt 2 teaspoons of the butter over high heat. Break 5 to 6 eggs into the pan, being careful not to overcrowd, and cook sunny-side up until just set and the white is firm, 1 to 2 minutes. Remove from the pan and place on a platter while preparing the remaining eggs, adding additional butter to the pan as needed.
Preheat the broiler.
Place 1 slice of bacon on each bread slice and top with an egg. Place under the broiler just to warm through, 20 to 30 seconds, being careful not to overcook. Remove from the oven and transfer to a serving platter.
To serve, spoon about 1 teaspoon of the sauce over each egg. Sprinkle with chives and serve immediately.Choron Sauce:
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon leaves
1 tablespoon tomato paste
1 tablespoon water
3 egg yolks, beaten
1 cup unsalted butter, melted
Freshly ground black pepper
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Remove from the heat and strain through a fine mesh strainer into a clean saucepan.
Add the water and blend well. Return to low heat. Add the egg yolks and whisking constantly, cook over low heat until frothy and thick, 3 to 4 minutes. In a steady stream, slowly add the butter, whisking constantly until the sauce thickens. Season with salt and pepper and serve immediately, or keep warm in a warm water bath until ready to serve, stirring occasionally.
Yield: about 1 cup
Recipe courtesy of Emeril Lagasse, 2003