Harissa Hollandaise

June 17, 2014

2014 WSJ, serve with asparagus potato frittata. Serves 4


  • 1 egg yolk
  • ½ tsp water
  • ½ tsp harissa paste
  • 6 TB melted butter, just warm
  • juice from ½ lemon

Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.

Remove from heat.

Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.



¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.


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