Egg & Bacon Cups ~ Eggs Vivian

Christoph — Sun, 26 Aug 2012 14:30:07 +0000

A sumptuous bacon and egg cup perched high on top puff pastry and fresh tomato, served with steamed asparagus and hollandaise sauce, “Eggs Vivian” is the brunch dish dreams are made of.It is possible that you have never heard of a dish called eggs Vivian. You might have heard of fabergé eggs created by designer Vivian Alexander that are also works of art, but that is not where I got the name for my masterpiece. The inspiration for this delight was my mothers’, mothers’, sister, my great Aunt Vivian.

Born in 1897, Vivian spent her working years as a teacher, and by the time I was five years of age, was already an old woman. Upon her retirement, Vivian who had never married, moved to be close to her sister and our family. As a treat, from time to time she would invite us children, usually one at a time, to spend the weekend with her. We would have a wonderful time playing educational games like Authors, the 50 states, reading books, helping solve crossword puzzles, and making mobius strips. Things that would send a child of today run away screaming. As an extra treat, sometimes for breakfast, she would make me her special bacon and egg cups. I had never seen them anywhere else and remember thinking how fancy they were.

Several years ago, my partner Kelly and I hosted Christmas in our home, and invited the entire family to come and stay. It was rather exciting, since our family had not all been together for a holiday for more than twenty years. I decked the halls and planned the menus. One morning for breakfast we served bacon and egg cups, and me being me, and somewhat silly, called the dish “eggs Vivian”. As we sat enjoying the marvelous meal, my youngest sister Rosemary asked why the name. I related my story of how our great Auntie would make them for me on my stay overs. With a saddened look on her face, she announced that Vivian had never made them for her. With an equally disappointed look on her face, my other sister Jennifer followed suit and mentioned she had never had them either. My mother, who was know to be Vivian’s favorite niece put down her fork, and in a disgusted tone blurted out that she never made them for her either. Thus the birth of eggs Vivian. Oh the joys of sharing at the holidays.

Eggs Vivian

A sumptuous bacon and egg cup perched high on top puff pastry and fresh tomato, served with steamed asparagus and Hollandaise sauce, “Eggs Vivian” is the brunch dish dreams are made of.

Course Breakfast, Brunch

Cuisine American, French

Prep Time 10

Cook Time 25

Total Time 35

Servings 6

Ingredients

6 eggs
6 strips bacon precooked halfway
1 sheet puff pastry dough
1 tomato sliced
½ pound asparagus steamed
2 cups hollandaise sauce

Instructions

Heat oven to 400° F.
Roll out puff pastry dough on a lightly floured surface. Cut shapes out of the dough and bake on a parchment covered baking sheet for 12 minutes, according to the directions.
In a large skillet over medium heat, cook the bacon for 4-5 minutes or until about half way cooked.
Lightly spray a muffin pan with non stick spray. Curl a strip of bacon into each cup, followed by an egg.
Bake egg cups at 400° F for about 12 minutes. Remove from oven and allow to stand for a few minutes before removing them from the pan. (The eggs will appear slightly under cooked but will set up quickly as they rest).

Serve

Place a slice of tomato on the puff pastry and top with an egg cup. Serve with asparagus with Hollandaise sauce.

Notes

This is one dish I promise, that is certain to become a favorite in your house.

The post Egg & Bacon Cups ~ Eggs Vivian first appeared on James & Everett.

Hollandaise Sauce

Christoph — Mon, 31 Jan 2011 14:38:22 +0000

Creamy rich egg yolk sauce delicious served over eggs and asparagus.

Hollandaise Sauce

Creamy rich egg yolk sauce delicious served over eggs, asparagus, and other vegetables.

Course Sauce

Cuisine French

Prep Time 10

Cook Time 10

Total Time 20

Servings 2 cups

Ingredients

1 cup clarified butter
4 egg yolks
2 Tablespoons lemon juice
1 Tablespoon cold water
Kosher salt to taste
dash of Tabasco or pinch of Cayenne pepper

Instructions

Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.
Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.
When the water in the saucepan begins to simmer, place the bowl directly on top to make a double boiler. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened.
Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.
Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.
After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water.
It’s best to serve hollandaise right away. You can hold it for about an hour, provided you keep it warm. Do not hold for more than two hours, both for quality and safety reasons.

Notes

Hollandaise Sauce is one of the five “Mother sauces" and is used to create Bearnaise Sauce, Dijon Sauce, Foyot Sauce, Choron Sauce, Maltaise Sauce, and Mousseline Sauce.

Cooks note: Hollandise in one of the four “mother sauces” which is used to make the following:

The post Hollandaise Sauce first appeared on James & Everett.

hollandaise sauce | James & Everett

Egg & Bacon Cups ~ Eggs Vivian

Eggs Vivian

Ingredients

Instructions

Serve

Notes

Hollandaise Sauce

Hollandaise Sauce

Ingredients

Instructions

Notes