Carrots with Hollandaise Sauce and Egg Halves

0
Average: 0 (0 votes)
(0 votes)
Carrots with Hollandaise Sauce and Egg Halves
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
825
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories825 kcal(39 %)
Protein25.9 g(26 %)
Fat76.8 g(66 %)
Carbohydrates10 g(7 %)

Ingredients

for
4
Ingredients
7
700 grams
225 grams
2
4 tablespoons
2 tablespoons
white Pepper (freshly ground)
1 bunch
40 grams

Preparation steps

1.

Cook eggs in boiling water for 5-6 minutes. Drain and rinse in cold water, peel.

2.

Peel carrots, leaving about 1 cm (approximately 1/2 inch) stems.  

3.

Heat 1 tablespoon of butter in a pan and saute carrots for a few minutes. Add a little water and simmer, covered, for 10 minutes. Season with salt and sugar. Rinse basil, shake dry and pluck off leaves, finely chop half of basil.

4.

Heat butter in a pan and cool slightly. Whisk egg yolks with white wine until foamy in a stainless steel bowl. Place bowl over hot water bath and gradually add butter, beating constantly, until sauce thickens. 

5.

Add chopped basil to the sauce.

6.

Halve eggs and arrange with carrots on plates. Drizzle carrots with sauce and serve garnished with basil leaves and sliced ​​almonds.

Comments

 
This is amazing! it;s a great meal and also conversation starter!!
Cyndy from EAT SMARTER's picture
Thanks Beth, we think so too. So glad you enjoyed it!