alevia's kitchen
About the Recipe
Ingredients
4 pieces of naan bread
8 eggs, poached
2 oz micro-greens
1 tomato, deseed
4 oz honey ham
1 package of Béarnaise sauce
1 dash of lemon juice
1 teaspoon Dijon mustard
1 dash cayenne pepper
1 dash Worcestershire sauce
4 oz heavy cream
2 dashes vinegar, eggs
2 dashes salt, eggs
12 strawberries, garnish
paprika garnish
Preparation
Warm oven to 225℉
Place a saucepan on the stove with water for the eggs; put vinegar and salt in when the water is boiling
Deseed the tomato and mix with the micro greens and set aside
Make the Béarnaise sauce to the package directions, but don't use all the water; add the cream instead. Once it thickens, add the mustard, lemon juice, cayenne & Worcestershire. Keep warm over a double boiler
In the warm oven, place the Naan bread on a plate with the ham, and keep it warm. Bring the egg water to a boil and poach the eggs
Place the eggs on the ham & Naan bread, topped with Béarnaise, and micro greens, garnish with sliced strawberries and sprinkle s little paprika onto for colour