Ingredients
- 75 ml extra virgin olive oil
- Â Â crushed cloves garlic
- 10 sm plum tomatoes, halved
- 5 ml fresh oregano, minced
- 12 x egg
- 2 x egg, beaten, for brioche dipping
- 20 slc Canadian bacon, grilled to doneness
- 200 ml lowfat milk
- 75 gm parmesan cheese, freshly, grated
- 20 x cooked and blanched spears asparagus
- 10 slc brioche, cut in 2" thick pcs
- 100 gm unsalted butter
- Â Â aioli, recipe follows
- Â Â salt, freshly grnd black pepper, to taste
- Â Â Scrambled Large eggs
- 12 x egg, beaten moderately
- 140 gm butter
- 90 ml cream
- 1 pch salt and pepper, to taste
- Â Â Pimento Relish
- 2Â 1/2 ml dry thyme
- 2Â 1/2 ml grnd coriander
- 5 ml mustard seeds
- 2 x Bay Leaf
- 2 x red green yellow pepper, julienned
- 3 lrg red onion, julienned
- 90 ml sun-dry tomato, julienned
- 1/4 c. maple syrup
- 1/2 c. red wine vinegar
- 1/4 bn fresh coriander, finely minced
- Â Â Aioli
- 15 clv garlic, crushed
- 10 ml salt
- 9 x egg yolk
- 1500 ml extra virgin olive oil
- 50 ml lemon juice
Description
Heat The Oil In A Pan, Add In The Garlic And Cook For 1 Minute. Add In The Tomatoes And Saute/fry Them Till They Begin To Soften. Season With Salt And Pepper And Stir In The…
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