Papaya Brioche with cheese and farm eggs omelette and french tarragon bearnaise sauce

Are you promdi?

A few weeks ago, I got an eyebrow raising message from a friend telling me that I must be a "provenciana" now considering that I live in Provence which literally means province in french. And what is the big deal I just thought. It is so sad that the word province is often connotated with being naive, backward or ignorant. In Philippine lingo we have the term "promdi" to denigrate somebody coming from the province. I have been long time city dweller and somehow I understand this sort of rivalry. But honestly I really don't mind being coined as a "provenciana". Because this means living closer to the nature, breathing fresher air far from the hassle of the city and eating farm produced products. Yay isn't that better! Anyways I'm sure my friend meant no harm when she said that and besides France's Provençe isn't really that provincial.

And speaking of healthy food I just thought of conconting up this simple meal of fresh farm eggs omellette on home baked brioche with some tarragon bearnaise sauce for my Royal Food Joust entry.

My over burnt brioche......



My Papaya brioche before over burning ....

Papaya Brioche

Ingredients:
400 grams of flour
1 sachet of yeast (about 10 g)
85 g of sugar
one and a half teaspoon of salt
3 egg yolks
24 cl of milk
100 g of dried papaya
70 g of butter
1 egg yolk + some milk for brushing the brioche

In a bowl put the flour, yeast, sugar, salt and egg yolks and add the milk little by little and continue mixing until they become homogenous. Add the butter and continue kneading the dough until they dont stick to the hands. Let this dough stand for an hour. Flatten the dough to release the air and add your dried papaya. Continue kneading again and let it raise for another hour. Butter your brioche mold and put the dough inside. Brush it with egg yolk and egg mixture. Pre heat the oven and bake it for 20 minutes at 200° celsius.
Cheese and Farm Eggs Omelette

3 large eggs
half a cup of grated gruyere cheese
salt and pepper
2 tablespoons of melted butter
1 tablespoon of olive oil

Beat the eggs and fold in the grated cheese. Salt and pepper to taste. Warm up the pan and pour in the butter and olive oil. Lower the fire. Pour the eggs and cheese and cook it slowly.

French Tarragon Bearnaise Sauce

1 tablespoon of chopped tarragon leaves
2 egg yolks
100 g of butter
2 cl of wine vinegar
2 cl of white wine
1 small shallots chopped

In a casserole boil slowly the white wine, wine vinegar, shallots and tarragon leaves. Let them infused until the volume reduced. Let it cool then add the egg yolks beat them vigorously. Put back into the fire and continue whisking. Avoid making the eggs coagulate. Add the butter and continue whisking the sauce.