Ingredients
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2 egg yolks, room temperature
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2 tablespoons lemon juice, divided
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6 ounces clarified butter
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1/2 teaspoon Tabasco sauce
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1 teaspoon salt
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1 teaspoon white pepper
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1 teaspoon cayenne
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2 cups tomatoes, peeled seeded and finely chopped (or 1 cup tomato sauce, made fresh with vine-ripe tomatoes works wonderfully)
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2 tablespoons white vinegar
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4 large eggs
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Instructions
- CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
- Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
- Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
- POACHING EGGS: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently.
- Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.
- Using a slotted spoon, scoop out eggs and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
- Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.