Brie and Bacon Baguette - Dallas News | myFOXdfw.com

Brie and Bacon Baguette

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Chef Tom Fleming of Crossroads Diner shares this recipe for a brie and bacon baguette.

SERVES 6

INGREDIENTS:

1 BAGUETTE LOAF

12 LARGE EGGS

2 TBLP WHITE VINEGAR

1 LB BEEF BACON

½ QT SPICY HOLLANDAISE SAUCE

12 SLICES BRIE CHEESE

1 CUP MELTED BUTTER

CRISPY ONIONS FOR GARNISH

METHOD:

EVENLY CUT BAGUETTE IN 6 PIECES AND SLICE OPEN AND RESERVE.

CHOP BACON INTO MEDIUM DICE AND SLOWLY WARM IN A PAN AND RESERVE.

IN LARGE POT BRING 2 QUARTS WATER TO BOIL AND ADD WHITE VINEGAR.

BRUSH BAGUETTES WITH BUTTER AND LACE ON COOKIE SHEET UNDER BROILER.

WHEN BROWN REMOVE A PLACE BRIE CHEESE ON TOP OF EACH SLICE AND KEEP WARM. SLOWLY PLACE EGGS IN WATER AND POACH UNTIL YOLKS ARE SET.

PLACE BAGUETTE ON PLATE AND TOP WITH WARM BACON, 2 POACHED EGGS.

TOP EACH PORTION WITH SPICY HOLLANDAISE SAUCE AND CRISPY ONIONS.

SPICY HOLLANDAISE

6 egg yolks

1 lb melted butter (bring to boil)

Juice of ½ lemon

8 shots of Tabasco

1 tomato (deseeded and chop)

1 oz Extra Virgin Olive Oil

Salt and pepper to taste

Heat Extra Virgin Olive Oil in medium sauté pan and add tomato. Season with salt and pepper and cook til tender. Keep warm and reserve. Melt and bring butter to boil and reserve. Place yolks in food processor with lemon juice and spin for 1 minute. Slowly pour melted butter into processor while spinning. Add Tabasco and salt to taste. Add tomato and keep warm in pan next to stove.

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