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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a wonderful breakfast combination of hard-boiled eggs, dried beef and Bechamel Sauce served over toast. Ingredients:
6 jumbo eggs (brown) |
1 tablespoon cider vinegar |
2 1/2 teaspoons fine sea salt |
1/4 cup maui onion (minced) |
1 serrano pepper (minced) |
4 tablespoons pastry flour |
4 tablespoons unsalted butter |
1 cup heavy cream |
1 dash fresh nutmeg (grated) |
1/2 teaspoon white pepper |
1/2 teaspoon worcestershire sauce |
2 bay leaves |
4 ounces chipped beef (dried beef) |
6 slices rye bread |
6 teaspoons dijon mustard |
6 strawberries (lagre) |
1/4 chives (minced) |
Directions:
1. Place eggs in a medium saucepan, cover with cold water, add vinegar and 2 teaspoons sea salt. Bring water to a boil and cook for 6-8 minutes or until eggs are hard-boiled. Hold warm for service.
2. Mince Maui onions, Serrano peppers, place in a small bowl.
3. In a small saucepan melt butter and slowly stir in pastry flour. Cook 2-3 minutes. Stir the flour to prevent from burning.
4. Slowly stir in heavy cream, fresh grated nutmeg and 1/2 teaspoon fine sea salt. Stir in Maui onions, peppers, white pepper, worcestershire sauce, bay leaves and dried beef.
5. Bring sauce to a slow boil, cook 3-4 minutes or until sauce has thickened. Stir sauce to prevent burning.
6. Remove sauce from heat and discard bay leaves. Reseason Bechamel Sauce with sea salt and white pepper to taste.
7. Assemble Creamy Admiral's Toast for service.
8. Spread 1 teaspoon mustard over each slice of toast and place on a warm plate.
9. Peel and slice warm hard-boiled eggs. Spread one sliced hard-boiled egg over each toast. Cover egg slices with Bechamel Sauce and top with sliced chives.
10. Chef's Note: Use any type of bread for toast.
11. Garnish the plates with 2 strawberries halves or fresh seasonal fruit.
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