THAI EGGS WITH HOLLANDAISE SAUCE ENJOY DAN:

                 THAI CURRIED EGGS BENEDICT by CHEF DAN:

Serves 4

INGREDIENTS:

1 Teaspoon rice wine vinegar

1 quart of water

4 eggs

A pinch of salt

1 stick of butter

2 egg yolks

2 tablespoons lemon juice

1 tablespoon red curry paste

1 tablespoon brown sugar

1/2- teaspoon fish sauce

1 tablespoon tamarind puree

1/2- tablespoon olive oil

4 slices Canadian bacon

4 English muffins

DIRECTIONS:

1.   Fill a pot with 1 quart of water.

2.   Add vinegar and a pinch of salt.

3.   Bring to a gentle simmer.

4.   Melt butter in a sauce pan over low-heat, do not burn\

HOLLANDAISE SAUCE:

1.   In a blender add egg yolks, lemon juice, red curry paste, brown sugar, fish sauce, and tamarind puree.

2.   With the blender on high drizzle in the butter until mixture thickens.

3.   If you want a thinner sauce add a couple tablespoons of water.

4.   In the simmering water add 4 eggs and pouch until whites are set and yolks are skimmed over.

5.   While eggs are pouching add oil to a skillet over medium-heat.

6.   Add Canadian bacon and sauté till heated through.

7.   Toast the English muffins.

8.   On the toasted buttered muffin, add the Canadian bacon, and then pouched egg.

9.   Spoon 2 tablespoons curried sauce over the eggs.

ENJOY DAN:                             HALLELUJAH!!