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Pepper Cocottes With Tarragon Hollandaise

Chef.Foodie's picture
Ingredients
  Red peppers 1 Large, halved and deseeded
  Pepper 1 Large, halved and deseeded (Yellow / Orange)
  Olive oil 1 Tablespoon
  Onion 1 , sliced
  Garlic 2 Clove (10 gm), crushed
  Sun-dried tomatoes 1 1⁄2 Ounce, chopped (40 Gram)
  Chopped parsley 3 Tablespoon
  Eggs 4 Medium
  Lemon juice 1 Tablespoon
  Egg yolks 2 Medium
  Butter 2 3⁄4 Ounce (75 Gram)
  Chopped tarragon 3 Tablespoon
Directions

1. Heat oven to 200C/fan 180C/gas 6. Place peppers, cut-side up, in an ovenproof dish.
2. Heat the oil in a frying pan. Add the onion, then fry for 3 mins to soften. Stir in the garlic, sun-dried tomatoes, parsley and seasoning. Divide among the peppers, leaving a large cavity in the centre of each.
3. Bake the peppers for about 20 mins until beginning to brown at the edges. Remove from the oven, then break an egg into each. Return to the oven for a further 15 mins until the eggs are cooked.
4. Meanwhile, make the hollandaise. Put the lemon juice and egg yolks in a heatproof bowl set over a pan of simmering water. Add a knob of the butter and whisk over the heat until it has melted. Continue adding butter, whisking, to make a smooth sauce. Stir in the tarragon and seasoning.
5. Serve the peppers with the tarragon hollandaise and plenty of crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tarragon
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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