We went to our friend's house for brunch recently and had an amazing dish that I just had to share with you. I also had my students make it and it was a smashing success! This is like a poutine

Serves 4

Poutine & poached egg Ingredients

4 diced potato
8 slice of bacon
8 large eggs
Splash or two of vinegar
Fresh mozzarella, the squishy kind
2 stalks of green onion, diced
2 tablespoons of olive oil
2 teaspoons of seasoning salt
TT salt and pepper

Hollandaise Sauce Ingredients

1/2 cup of salted butter, melted
3 egg yolks
1/2 Tablespoons of lemon juice
1 Tablespoons of water
a dash of cayenne pepper
2 tablespoons of fresh chives, diced up

Potatoes & Bacon

1. Preheat oven to 425F.
2. Line a baking sheet with parchment paper and place the bacon on the sheet.
3. Bake until your desired crispiness, flipping over at 10 minutes. Once done drain the fat from the bacon, cut into pieces and set aside.
4. Line another baking sheet with parchment paper. In a bowl toss the potato halves with the olive oil to evenly coat them. Then lay them on the baking sheet. Sprinkle the seasoning salt onto the potatoes and bake in the oven for 40 minutes, or until the potatoes are crispy on the outside and still soft in the middle.

Hollandaise Sauce

1. Fill a small pot that the glass bowl can fit on over top, without touching the water. Bring the water to a boil but do not add the bowl to the pot yet!
2. In the bowl that will go over the pot with boiling water (double broiler) add the egg yolks, water and lemon juice. Whisk together, then slowly pour the melted butter into the egg yolks while whisking. Add the cayenne pepper and the fresh chives.
3. Once the yolks have been whisked place the glass bowl on top of the pot with boiling water. Have the heat on a medium heat, and continue to whisk the sauce. Once the sauce turns a paler yellow and has thickened slightly, remove immediately. You do not want to over cook the sauce or it will split and curdle.

Poach eggs

1. 5 minutes before the potatoes are done poach your eggs. Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white, then tip this away.
2. Add a drop of vinegar (you can add this to the water in the pan if you prefer).
3. Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this may break up the egg white.
4. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
5. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.
6. Cook for 3-4 minutes or until the white is set.
7. Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn't hot enough to overcook the egg.

Assembly

1. Cut the fresh mozzarella into very tiny pieces, about 1/8 of an inch thick.
2. Once potatoes are cooked place four deep plates or bowls on the counter.
3. Add equal portions of the potatoes to the bowls, place the mozzarella pieces all in the potatoes (I even like to place some underneath the hot potatoes to help melt the cheese).
4. Place the bacon pieces on top, then gently place the poached eggs on the top. Pour the warm Hollandaise over the dish, sprinkle with the fresh chives.
5. Serve right away.

Inspired by

Prarie Winds Life