• Sandy

Deconstructed BLT with Bacon Hollandaise Sauce

Updated: Feb 10, 2018

Tomatoes

4 large heirloom tomatoes, cored, and quartered

extra virgin olive oil

kosher salt

freshly ground black pepper


1 lb thick cut bacon


1 cooked rosti (see recipe for Classic Rosti from Season 1 Episode 4)


Hollandaise

4 egg yolks

½ cup bacon drippings

juice from 1 lemon

tabasco To taste

kosher salt

freshly ground black pepper

1 pkg baby arugula


Tomatoes

Heat the oven to 375. Arrange the tomatoes on a parchment lined, rimmed baking sheet. Drizzle generously with oil and sprinkle with salt and pepper. Roast the tomatoes in the oven about 45 minutes, until the tomatoes are soft and browned.


Bacon

Heat oven to 375. Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Bake for approximately 20 minutes or until desired doneness.


While tomatoes and bacon are cooking prepare the rosti and the hollandaise.


Remove bacon strips from the pan and place on paper towels to remove any excess fat. Tear or cut into bite size pieces.


Drain the bacon drippings from the pan into a heat safe container and reserve for bacon hollandaise.


Hollandaise

In a food processor, add all the ingredients except the bacon fat and blend on high for approximately 10 seconds.


While the food processor is running, slowly drizzle in the bacon drippings.

Turn off the food processor, scrape down the sides and turn back on for approximately 10 seconds or until everything is fully combined and smooth.

Season to taste with tobasco, salt and pepper.


Assembly

Leave the rosti in the pan or move to a platter. Arrange a layer of arugula all over the rosti, lay a few pieces of bacon on top. Add roasted tomatoes. Drizzle with hollandaise. Cut into quarters, like a pizza, and serve.


Serves 4


Recipe Tips


Heirlooms may not be available year round. If you can’t find them just use the ripest tomatoes you can find. Little cherry or grape tomatoes work great too. Just use a couple of handfuls.


You can leave the bacon out altogether or replace it with another cooked protein you have handy.


If you’re short on bacon drippings, or if you’ve used another meat, just make up the difference with melted butter.


I love to serve this over a rosti but thick slices of toasted bread is also delicious.


Any flavorful, tender green is great with this. Try baby spinach, baby kale, or mixed spring greens.