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 are served on an English muffin with spinach, black forest ham and the sauce for $14.
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