Page 37
Originally posted 3/16/2019
With Tomato Hollandaise
Yummy dish that would be great for a brunch. The outside edge against the pan is a bit chewy but I don’t know how you can avoid that and get it done in the middle. Maybe do individual servings in Ramekins? This is one you can assemble the night before to make the morning of much simpler and quicker to get it on the table. So bonus points for that.
The tomato Hollandaise was surprisingly good. It’s a bit labor intensive to make, but worth it for this one. And, I got it right the first time, so practice does make a difference.
Final note: The amount of Thyme in the recipe is scary but it works! It takes forever to get off the stems, but it works! This actually has a bunch of different spices (8 in total) that makes the whole thing a bit scary (I was nervous when dumping them in) but when melded together in the final product it is a combination that is not overpowering and it soaks through the bread for flavor throughout.
