Mushroom & Potato Hash with Poached Eggs and Hollandaise

There’s not too many things I love more than Sunday breakfast. I just got back from a long trip in Puerto Rico, and before I left I was trying to use up everything in my fridge! I ended up making this on a whim and it was super delicious. The potatoes were crisp and mushrooms added a nice texture. And the egg with the hollandaise brought it alllll together. Sometimes the best meals are made with the random ingredients you have in the fridge!

Ingredients: (serves 1)
6 baby potatoes, cubed into smaller pieces
4 white mushrooms, sliced
1/2 shallot, chopped
1 green onion, chopped
1/4 teaspoon smoked paprika
Salt and pepper, to taste
1 egg

Hollandaise:
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Boil the potatoes until slightly fork tender but still a little firm. You don’t want to overcook them or they’ll break up when you sauté them in the pan. Remove and set aside. In a small pan, sauté the shallot in some olive oil until softened, about 2 mins. Add the potatoes, paprika, salt and pepper. Cook for about 5 minutes, then toss in the mushrooms and green onion and continue cooking for another 5 mins – or until the potatoes are golden brown and the mushrooms are softened.

While the hash is a cookin’ start making the hollandaise. Add about two cups of water to a pot and bring to a simmer over low heat. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolks and lemon juice then whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot with the simmering water and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Whisk vigorously the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and whisk in a little black pepper, cayenne, and a sprinkle of lemon juice.

To poach the egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (will help make it fluffy) and gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift my egg slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

To assemble, plate the hash and top with the egg and hollandaise sauce! I had some asparagus around as well, so I shaved that and quickly blanched it for about 30 seconds in the hot water then sprinkled with rice wine vinegar and a crack of pepper to eat on the side.

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Eggs Florentine With Kale

Eggs Florentine is one of my favorite breakfast items, so when I woke up to a cold rainy morning, I decided to stay in and make it at home! It is usually made with spinach, but I used kale instead this time. I made my own hollandaise (it’s easier than you think!) but a few places sell it pre-made, like Trader Joes.

Ingredients: (serves 1)
1 cup chopped kale
1/2 small white onion, chopped
2 garlic cloves, minced
2 eggs, poached
1/3 cup feta cheese
Olive oil
Salt and pepper, to taste

Holladaise:
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Heat some olive oil in a pan over medium heat and saute the garlic for a minute. Add the onion and cook until translucent. Next add the kale and cook until it wilts down a bit, about 5 minutes. Add the feta cheese and salt and pepper to taste. Keep on low heat until ready to plate.

Next make the hollandaise! Add about two cups of water to a pot and bring to a simmer, keep on low. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolks and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Don’t stop vigorously whisking the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and whisk in a little black pepper, cayenne, and a few sprinkles of lemon juice.

To poach the eggs, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (helps make them fluffy!) and pour the eggs in one at a time. Cook for about :30-:60 seconds before removing them with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

To plate, place some of the kale mixture on your toasted English muffin, then top with poached eggs and hollandaise!

6

Potato Nest Benedict With Pancetta

Holy amazing breakfast decision. I’ve wanted to try making potato “nests” for a while and had a few leftover potatoes and eggs from this weeks CSA bag, so it was a good time to experiment. I decided to try making an eggs benedict type thing but put it inside the potato nest. It was so good, I wanted to knock on my neighbors door and make them take a bite, but thought that might be creepy seeing we’ve never met. I could have eaten a thousand of them, but I probably would have died of cardiac arrest, so I only had two. As for the hollandaise, it really isn’t that difficult to make, you just have to take your time to do it right so that it doesn’t “break” and have to get tossed in the trash. It was hard to take photos of myself making the hollandaise because you really need to whisk it at 100 mph, but I tried to explain it as best as I could below!

Ingredients: makes 4

Potato Nests:
2 yukon gold potatoes, peeled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons olive oil
Salt and pepper, to taste

Hollandaise:
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Preheat oven to 400 degrees. Peel and grate the potatoes, then place in a paper towel and squeeze out as much of the liquid as possible. Toss in a bowl with the garlic powder, onion powder, salt, pepper, and olive oil. Mix well. Next, spray 4 muffin tins with non-stick spray and divide the potato evenly among them, pushing the potato to cover the bottom and sides of each muffin cup. Place in the oven for 15 minutes.

In the meantime, make the hollandaise. Add about two cups of water to a pot and bring to a simmer, keep on low. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolk and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Don’t stop vigorously whisking the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and add a little salt, pepper, and cayenne. To preserve before using, I always add some saran wrap to the hollandaise to keep it from getting a film.

When the potato nests have cooked the 15 minutes, remove from the oven and add the pancetta (you could also use spinach for a vegetarian option) then crack the egg into the nest as well. Place back in the oven and cook for another 12-15 minutes depending on how runny you like your eggs. I took mine out somewhere in the middle. Just gently poke the egg with your finger to check the temp of the yolk. Plate and top with a gallon of some hollandaise!