Tomato Hollandaise Recipes

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EGGS-IN-A-HOLE BENEDICT WITH ROASTED GARLIC AND TOMATO HOLLANDAISE



Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 stick (8 tablespoons) unsalted butter, melted
2 teaspoons canola oil
4 slices Canadian bacon
4 English muffins, split
3 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • For the roasted garlic and tomato hollandaise: Preheat the oven to 375 degrees F.
  • Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly.
  • Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm.
  • For the sandwiches: Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer, about 2 minutes. Add the Canadian bacon and cook, turning once, until heated through and lightly browned, about 2 minutes per side. Remove to a small plate and keep warm. Keep the fat in the skillet and the heat at medium.
  • While the bacon cooks, use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it). Melt some of the butter in the skillet until foaming and add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it's OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 minutes.
  • Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. Put the bacon on top after the first minute or so. Remove to a work surface, keeping the bacon sides up. Quickly add the remaining butter to the skillet and add the muffin tops cut-side down to toast.
  • Spoon about 1 1/2 tablespoons of the warm hollandaise on top of each egg, then top with a toasted muffin top. Serve immediately.

FRIED GREEN TOMATO BENEDICT WITH EASY CAJUN HOLLANDAISE



Fried Green Tomato Benedict with Easy Cajun Hollandaise image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 teaspoons fresh thyme
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
1/4 teaspoon celery salt
Freshly ground black pepper
2 to 3 large green tomatoes
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
2 large eggs
1/2 cup yellow cornmeal
1/2 cup panko breadcrumbs
Vegetable oil, for shallow frying
10 tablespoons unsalted butter
1 tablespoon lemon juice
5 large egg yolks
2 teaspoons distilled white vinegar
8 large eggs
8 slices Black Forest ham
2 scallions, thinly sliced

Steps:

  • For the Cajun seasoning: Add the thyme, paprika, garlic powder, onion powder, cayenne, celery salt and some pepper to a small bowl and stir to combine. Reserve for the tomatoes and hollandaise.
  • For the green tomatoes: Preheat the oven to 200 degrees F.
  • Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight 1/2-inch-thick slices total.
  • In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat.
  • Whisk together the milk and eggs in a medium bowl. Combine the cornmeal and breadcrumbs in another medium bowl.
  • Working with one slice of tomato at a time, shake off the excess flour mixture, then dip in the egg mixture to coat. Let the excess egg drip off, then add to the cornmeal mixture and turn to coat. Place on a platter and repeat with the remaining tomatoes.
  • Add about 1/4 inch of oil to a cast-iron skillet and heat over medium-high heat until it shimmers.
  • Add half of the tomatoes and fry, turning once, until golden brown on both sides, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking pan and fry the remaining tomatoes. Sprinkle with salt to taste if desired. Transfer the baking pan with the tomatoes to the oven to keep warm while you prepare the rest of the dish.
  • For the hollandaise: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat and let the solids sink to the bottom. Pour the water out of the blender and dry it. Combine the lemon juice, egg yolks and 1 tablespoon of the Cajun seasoning in the blender and blend on medium speed until lightened. With the motor running, slowly add the melted butter to the blender, leaving the solids in the pan. Increase the blender speed to high for a few seconds to thoroughly combine. Add a little bit of hot water to thin the sauce to a nice, spoonable consistency. Set the blender canister by the stove to keep warm.
  • For the eggs: Fill a wide, shallow pot with about 3 inches of water. Bring to a brisk simmer and add the vinegar. Crack 4 of the eggs into separate small bowls or ramekins, then gently slide the eggs into the simmering water. Cook at a gentle simmer until the whites are set but the yolks are still runny, 2 to 3 minutes. Gently remove the eggs from the water with a slotted spoon or spider and place on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs.
  • Put 2 tomato slices onto each of 4 plates and top each tomato slice with a slice of ham and a poached egg. Spoon the hollandaise on top, sprinkle with the scallions and serve immediately.

TOMATO HERB HOLLANDAISE (STEAKS, CHOPS, CHICKEN OR FISH)



Tomato Herb Hollandaise (Steaks, Chops, Chicken or Fish) image

Provided by Moira Hodgson

Categories     condiments

Time 25m

Yield 1 cup

Number Of Ingredients 10

2 ripe tomatoes, peeled, seeded and chopped
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup white wine
3 egg yolks
6 ounces cold, unsalted butter, cut into chunks
Course salt and freshly ground white pepper to taste
2 tablespoons fresh basil leaves
1 tablespoon fresh tarragon leaves
1 teaspoon fresh thyme leaves

Steps:

  • Put the tomatoes, shallots, vinegar and wine into a small pan and cook 15 minutes. Strain and return to the pan. Reduce to two tablespoons.
  • Off heat, whisk in the egg yolks. Place over low heat and continue whisking. Add the butter, a couple of pieces at a time. Be very careful not to overcook the sauce or it will separate.
  • Continue adding the butter and whisking, moving the pan on and off the heat to prevent it from getting too hot. Whisk until the sauce is smooth. Season with salt and pepper.
  • Mince the basil, tarragon and thyme and add them immediately so that they do not have time to turn brown. Serve at once.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 203 milligrams, Sugar 2 grams, TransFat 1 gram

ROMA TOMATOES WITH ASPARAGUS AND HOLLANDAISE



Roma Tomatoes with Asparagus and Hollandaise image

Hot and cheesy asparagus-filled roma tomato halves broiled for an easy side dish in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 6

6 medium plum (Roma) tomatoes (2 1/2 to 3 inches long)
36 thin asparagus spears (1/4 inch diameter)
1 cup milk
1 package (0.9 oz) hollandaise sauce mix
1/4 cup butter or margarine
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Cut tomatoes in half lengthwise. Seed tomatoes, using teaspoon; remove flesh, leaving 1/4-inch-thick shell. Cut thin slice from rounded side of tomato halves, if necessary, so they'll rest level in pan. Drain tomatoes, hollow sides down, on paper towels.
  • Break off tough ends of asparagus. From tip end, cut off top 3 inches of each spear (reserve remaining portions of spear for another use). In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus pieces. Heat to boiling and boil 2 minutes; drain and set aside.
  • In same 1-quart saucepan, beat milk and sauce mix with wire whisk until smooth. Add butter. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Cook 1 minute, stirring constantly, until thickened and smooth.
  • Set oven control to broil. In 13x9-inch pan, place tomato halves. In each tomato half, arrange 3 asparagus pieces lengthwise with tips extended over stem end of tomato. Spoon 1 tablespoon sauce over asparagus-filled tomato halves, allowing some sauce to fill tomato hollow. Sprinkle with cheese.
  • Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until tomatoes are hot and cheese just begins to brown. If desired, heat remaining sauce until hot; serve with tomatoes.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g

SARASOTA'S SUNDRIED TOMATO HOLLANDAISE SAUCE



Sarasota's Sundried Tomato Hollandaise Sauce image

A nice easy blender hollandaise sauce with a bit of sundried tomatoes. This is wonderful served over grilled fish; salmon, tilapia or any white fish and I love it over scallops. It is also good over fresh vegetables. My favorite is to serve this over Recipe #421491. It is easy and quick to make. Just make sure to use the sundried tomatoes packed in oil and also fresh lemon juice.

Provided by SarasotaCook

Categories     Sauces

Time 15m

Yield 1 cup sauce, 4-8 serving(s)

Number Of Ingredients 8

3 egg yolks (use extra large eggs)
1 tablespoon fresh lemon juice
2 tablespoons sun-dried tomatoes, chopped (packed in oil)
1/2 cup unsalted butter
1/3 cup olive oil
salt
pepper
1 teaspoon fresh parsley, fine chopped

Steps:

  • Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
  • Base -- In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
  • Finish -- Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
  • Serve -- Just enjoy it. Serve it over your favorite grilled seafood or vegetables.

Nutrition Facts : Calories 404.7, Fat 44.1, SaturatedFat 18.2, Cholesterol 202.6, Sodium 43.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 2.3

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