Ingredients
Poached Eggs "Saint Tropez"
10 ea Eggs, fresh
2 fl oz Fruit vinegar
Water
1 oz Onion, chopped
1/3 oz Garlic, chopped
2 fl oz Sunflower oil
2 oz Bell pepper, diced
7 oz Zucchini, diced
Tomatoes
Thyme, pinch
Parsley, pinch
Hacomat, to taste
Pepper, to taste
10 fl oz Hollandaise sauce
1 tsp Parsley, fresh, chopped
Thyme, fresh
Fennel leaves
1 oz Shrimps, boiled, chopped

Hollandaise Sauce
1 1/2 lb Butter, low fat
1/2 gal Milk, boiling
8 oz Hollandaise sauce mix

Preparation
Poached Eggs "Saint Tropez"
Poach eggs in fruit vinegar and water.  Dress poached eggs on following vegetable bed.  Stir fry in sunflower oil and add bell pepper, zucchini, tomatoes, thyme and parsley.  Simmer lightly for 12 minutes and cover with lid.  Season with Hacomat and pepper.  Enrich sauce with parsley, thyme, fennel leaves and chopped boiled shrimps.  Glaze under salamander.

Hollandaise Sauce
Melt butter and add Hollandaise sauce, blending well.  Add boiling milk.  Bring to a boil again and simmer for 1 minute, stirring constantly.

Tip: Use leftover sauce for regular service such as eggs Benedict.

Setting
Serve with rice or noodles and a vegetable.

Specialty Ingredients
#625    HACO-Swiss HOLLANDAISE SAUCE
#513    HACO-Swiss HACOMAT