The 10th annual Dine In Brooklyn Restaurant Week kicks off Monday across the borough.
From March 11-21, diners can enjoy special prices at 200 participating restaurants.
Three course dinners are $28 and three-course lunches are $20.13. Patrons also have the option of enjoying two brunches for $20.13.
For more details and for a list of participating eaterieis, visit Brooklyn.About.com.
On Monday, Jacques Gautier, executive chef and owner of Fort Reno in Park Slope was joined by Borough President Marty Markowitz to prepare poached eggs with chile Hollandaise.
Huevos Bañados aka Poached Eggs with Chile Hollandaise
3 egg yolks
1 Tbs Chile Paste
1 tsp Apple Cider Vinegar
2 Tbs Lime Juice
1 Tbs Water
¼ lb. Butter cut into pieces
Combine all ingredients except the butter in a medium mixing bowl and whisk over a pot of boiling water until warm, but do not fully cook the eggs.
Add butter one piece at a time and continue to whisk.
Keep whisking over the boiling water until all of the butter has been incorporated and the sauce thickens a little.
12 pieces of toasted bread
2 Ripe Avocados peeled and sliced
3 cups Cooked Beans
2 Tbs Chopped Chives
Poach the eggs to desired doneness.
On six plates lay out the bread and pour beans over top.
Place the sliced avocado and poached eggs on top of the beans and cover with hollandaise.
Garnish with chives.