Author Notes
While Winter it may be, here is a fresh and simple dish that's sure to conjure up memories of Spring. Leeks replace shallots in an otherwise classic béarnaise sauce.
Serve with a poached egg, sliced bagel or english muffin.
Tip: If using a bagel, I like cutting it into thirds or even quarters to ensure a crisp bite. —winona_plum
Ingredients
- Leek and Green Apple "Hash"
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2
leeks, sliced
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1
tart apple (such as a granny smith)
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1 tablespoon
butter
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kosher salt & freshly ground black pepper
- Blender Tarragon Béarnaise
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1
leek, minced (green and white part only)
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1 bunch
fresh tarragon
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1/4 cup
champagne vinegar
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1/4 cup
dry white wine
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8 tablespoons
butter, melted
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kosher salt & freshly ground black pepper
-
3
egg yolks
Directions
- Leek and Green Apple "Hash"
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Thinly slice leeks, using white and light green parts only.
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Rinse rinse leek rounds thoroughly, making sure they are free of any sediment. Pat dry.
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Cut apple into cubes, approximately 1/8" on each side
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Heat butter over medium heat in a large saute pan.
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Add leeks, and a pinch of salt. Toss to coat. Cook until leeks have soften slightly, approximately 4 minutes.
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Add apple, chopped tarragon, and another pinch of salt. Cook for another 2 minutes.
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Add black pepper and check for seasoning.
- Blender Tarragon Béarnaise
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In a saucepan over med-high heat, combine leeks, half of the tarragon, vinegar, and wine.
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Simmer, cooking until mixture has reduced by half.
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Remove from heat and let cool.
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Blend your reduction and yolks together in a blender.
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With the blender running, slowly and steadily add your melted butter in a stream. Once it begins to emulsify, turn your blender on high and add remaining butter.
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Add remaining tarragon leaves, salt and pepper to taste, and pulse until well combined.
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To serve: place hash on a toasted bagel slice. Top with a poached egg, and a generous drizzle of béarnaise.
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