Poached Eggs with "Bacon" Hash Browns and Chive Hollandaise Recipe



My husband and I are constantly comparing my cooking in terms of famous people like Rachel Rae and Gordon Ramsey. I'll explain. You know how Rachel Rae takes a little bit of this and a little bit of that and throws it in a bowl explaining as she goes that it's a half a teaspoon or a half a cup? Some chefs are actually able to measure items that way. Well I often just throw things in without measuring, not because I am some fancy person who actually knows measurements by eyeballing it, but because I am that lazy cook. So anyways anytime my husband would see me doing the whole toss for measuring thing, he'd say something like "oh rachel raeing it I see?" or something along those lines. That was before he realized I was actually a decent cook who was developing some of my own recipes. As for Gordon Ramsey, he's the worlds best and might I add scariest food critic. So anyways, in a situation when I've done a really classic recipe justice, my husband will say "Gordon Ramsey would be proud" and that is when I know it is really good! And that leads me to these poached eggs. I rarely cook for breakfast, partially because is a fancy plate of eggs really worth an hours time including the prep and clean up involved? But this right here is a dish I think Gordon Ramsey wouldn't yell at me for, and that is saying a lot! The thought of him breathing down my neck in a hot kitchen makes my stomach queezy, for real though it does!


Inspiration for recipes comes in the funniest way sometimes. While in Miami back in February, I ripped out a paper from a magazine that had been sitting in my in laws condo since the April before it seems. I only really needed the piece of paper to quickly jot down an address or phone number or something of that sorts and I didn't realize what was on the other side until I was finally home. On the other side was a picture of the most tantalizing poached eggs with hash browns and I haven't been able to get them out of my head since. So this past weekend I actually had to cook breakfast just so I could see what the dish was like, and it was great! Worth the prep, clean up and the cooking time as well. Timing is key with this dish and there is alot of standing over and stirring involved. Now that you've seen this dish, I know you feel the need to cook some for your family one morning as well, so here is the recipe!

Poached Eggs with "Bacon" Hash Browns and Chive Hollandaise

Yields: Two Adult Sized Portions

Ingredients:

Hash Browns:

2 Tablespoons Olive Oil
2 Large Yukon Gold Potatoes, Skin left on, Scrubbed well and Cubed
6 oz. Beef Fry or Veggie Bacon, diced
1 Large Yellow Onion, chopped
Salt & Pepper to taste

Poached Eggs:
4 Eggs
1 Tablespoon White Vinegar
1 Tablespoon Salt
Chopped Chives for Garnish

Hollandaise Sauce:
8 Egg Yolks
1 Stick Margarine
1 1/2 Teaspoons Lemon Juice
1/2 Teaspoon Cayenne Pepper (optional)
3 Chives, Chopped
Salt & Pepper to taste

Method:

1. Heat the oil in a medium skillet over medium heat and saute' the potatoes for about 15 minutes or until lightly browned and crispy on the outside. When the potatoes have 7 minutes left, add the onion into the same skillet to saute' until just translucent and 2 minutes later add the beef fry to get crisped up for 5 minutes. Stir constantly to get an even cook. Move to a plate and reserve for later.

2. Poach the eggs. Fill a medium pot 3/4 of the way with water and bring to a simmer over high heat. Add the vinegar and salt. Lower heat to medium once the waters come to a boil and crack each egg into a cup before pouring them into the pot, cooking one at a time. Allow to cook for 3 minutes or until the egg white has filmed over the yolk and firmed somewhat. Remove each one to a plate with a slotted spoon as it's ready.

3. For the hollandaise sauce-whisk 8 egg yolks and add 1 tablespoon of water to the mixture and whisk again. Place the mixture into a medium pot and cook for about 2 minutes over medium heat, whisking all along until the yolks thicken slightly. Remove from the heat and add the stick of just melted margarine, chives, lemon juice, cayenne pepper and salt. Mix well to combine.

4. Assemble on plates by dividing the hash browns, topping them each with two poached eggs and drizzling with hollandaise sauce. Scatter some chopped chives over the top to garnish, and serve.

Thanks for stopping in!

I really hope you will give my poached eggs recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

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