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
Serves: 4
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
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3
egg yolks
Directions
Leek and Green Apple "Hash"
- Thinly slice leeks, using white and light green parts only.
- Rinse rinse leek rounds thoroughly, making sure they are free of any sediment. Pat dry.
- Cut apple into cubes, approximately 1/8″ on each side
- Heat butter over medium heat in a large saute pan.
- Add leeks, and a pinch of salt. Toss to coat. Cook until leeks have soften slightly, approximately 4 minutes.
- Add apple, chopped tarragon, and another pinch of salt. Cook for another 2 minutes.
- Add black pepper and check for seasoning.
Blender Tarragon Béarnaise
- In a saucepan over med-high heat, combine leeks, half of the tarragon, vinegar, and wine.
- Simmer, cooking until mixture has reduced by half.
- Remove from heat and let cool.
- Blend your reduction and yolks together in a blender.
- 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.
- Add remaining tarragon leaves, salt and pepper to taste, and pulse until well combined.
- To serve: place hash on a toasted bagel slice. Top with a poached egg, and a generous drizzle of béarnaise.