Executive chef Oscar del Rivero prepares a lighter version of eggs Benedict by replacing traditional hollandaise sauce with one made mostly of yellow tomatoes and yellow bell peppers. For the sauce, del Rivero caramelizes finely diced yellow onion with diced garlic over high heat. Then he adds diced yellow pepper and yellow tomatoes, cooks them until soft, purées them, and thins the mixture with water if necessary. He finishes it with a dash of hot sauce. The poached eggs ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com