RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Baked Eggs w/Zucchini & Hollandaise Sauce - dairy
This is a very elegant dish that requires some careful timing. We do make a real Hollandaise sauce to serve with this, but if you have a substitute you like that's lower in fat, go with it. Sometimes we make this in a big casserole dish rather than in individual serving dishes. 4 pounds zucchini 2-3 scallions, chopped 2 Tablespoons butter 2 Tablespoons oil 6 or more eggs AT ROOM TEMPERATURE Hollandaise Sauce Wash and grate the zucchini.Salt and put in a colander to drain.Squeeze out the liquid, dry on paper towels. Heat butter and oil in a large skillet.Saute chopped scallions for a few minutes, then add zucchini and fresh-ground black pepper.Saute over medium heat for 8-10 minutes, stirring almost constantly. Butter 6 or more small casserole or custard dishes.Divide zucchini among the dishes and make a hollow in each dish. Break the eggs one at a time into a cup or small dish, then carefully slide the entire egg into the individual dishes. Bake for about 15 minutes at 350 degrees. The amount of time depends on what else is in the oven and how well-done you like your eggs. Spoon Hollandaise Sauce over each egg and serve immediately. Hollandaise Sauce 3 egg yolks 1/4 teaspoon salt 1/4 pound butter 1 Tablespoon fresh lemon juice white pepper Beat egg yolks until they are smooth and creamy, adding the salt.Melt butter.Add half the butter to the eggs yolks VERY GRADUALLY, a few drops at a time, beating all the time.Alternately add lemon juice and remainder of butter VERY GRADUALLY, a few drops at a time, still beating continuously.Season with white pepper. At this stage, the sauce can be stored in the refrigerator until ready for use - up to about 2 days. When ready to use, heat the sauce gently in a double boiler (or a bowl inside a pan of water) until mostly melted.Stir lightly with a whisk or fork and serve immediately.
