It may be only Wednesday, but I am dreaming of the weekend. But this is the kind of breakfast that you can’t rush through on a weekday morning: Eggs Hollandaise and Bacon.
I saw this recipe in the March issue of Glamour and had to clip it for the weekend. Here are the deets with a few of my own modifications for oils and quality ingredients.
What you Need:
3 grass-fed egg yolks 8 tbsp. butter, melted 2 chives, chopped 1/2 tsp. lemon juice 1/8 tsp. cayenne pepper, salt and pepper to taste
2 tbsp. coconut oil or beef tallow 2 large Idaho potatoes, diced 1 12-oz. pack thick-cut smoked bacon, diced 2 white onions, diced
1 tbsp. distilled vinegar 1 tbsp. pink himalaya salt 8 eggs 4 chives, for garnish
To make hollandaise: In a small pot over medium heat, whisk egg yolks and 1 tbsp. water until yolks thicken. Whisk in butter, chives, lemon juice, cayenne pepper, salt, and pepper. Set aside.
To make hash: Heat oil in a cast-iron pan on high heat. Fry potatoes, stirring occasionally, until cooked through and lightly browned, about 20 minutes. Meanwhile, in a large frying pan over medium-high heat, cook bacon until crispy, about 5 minutes. Set aside; drain grease from pan. In the same pan, saute onion until translucent, about 8 minutes. Add bacon and onion to potatoes. Keep warm.
To make eggs: Fill medium pot with water, add vinegar and salt; bring to a simmer. Crack an egg into a bowl, then swirl the simmering water in one direction with a whisk. Drop egg into the water and let it cook until white is firm, about 3 minutes. Remove egg with slotted spoon; put on paper-towel-lined plate. Repeat for the other eggs.
To serve: Divide hash into four bowls, and top with two poached eggs, a drizzle of hollandaise, and chives. Serves 4.