Courtesy of Tavern at Mission Farms
Open face French baguette
Fire roasted tomato jam - 2 oz. spread over the baguette
Two house made sausage patties - 2 oz. each - place on top of the tomato jam
Gruyere cheese - 2 slices melted
Two fried eggs - placed on the cheese
Mornay sauce - 2 oz. spread over the top
Fire Roasted Tomato Jam
1.5 lbs. diced tomato
1 oz. red wine vinegar
1 tbsp. granulated sugar
¼ tsp. red crushed pepper
1 tsp. fresh thyme
Add ingredients into sauce pan reduce until the liquid is mostly gone.
4 oz. Gruyere Cheese
½ lb. butter
2 cups Heavy whipping cream
¼ cup flour
1 minced shallot
2 oz. white wine
1. Melt butter, add shallots, add flour - cook for 3 minutes always stirring with a wooden spoon.
2. Add white wine and continue to stir with wooden spoon.
3. Slowly add cream, while stirring, once the cream is heated slowly add gruyere continuing to stir.
4. Add salt and pepper to taste.
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