Scrambled Eggs with Béarnaise Sauce

Ingredients

• 3 Egg yolks
• 3 tablespoons Olive oil
• 2 tablespoons Hot water
• 0.75 tablespoons Tarragon vinegar
• 0.25 teaspoon Salt
• 1 pinch Cayenne pepper
• 1 tablespoon Tomato purée (Tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp)
• 5 Eggs
• 0.5 cup Milk
• 0.5 teaspoon Salt
• 0.125 teaspoon Pepper
• 2 tablespoons Butter
• 1 tablespoon Fresh parsley (Chopped, for garnish)

Instructions

1. 1In a heatproof bowl, slightly beat the egg yolks.
2. 2Add olive oil, hot water, tarragon vinegar, salt, and cayenne pepper to the egg yolks.
3. 3Place the bowl over a saucepan of simmering water (double boiler). Cook, whisking constantly, until the mixture thickens. Be careful not to overheat, or the eggs will scramble.
4. 4In a separate small bowl, mix half of the Béarnaise sauce with tomato purée until well combined. This creates a pink hue.
5. 5In a bowl, lightly beat the eggs with a fork. Add milk, salt, and pepper.
6. 6Heat an omelet pan or non-stick skillet over medium heat. Add butter and let it melt. Pour in the egg mixture. Cook, stirring and scraping from the bottom of the pan, until the eggs are of a creamy consistency.
7. 7Serve the scrambled eggs immediately, topped with the Béarnaise sauce (both the yellow and tomato-tinted portions). Garnish with fresh chopped parsley.