This recipe is basically a version of Eggs
Benedict using potato pancakes instead of English muffins.
Learn all about
Eggs and how to cook them, and for more great brunch ideas, check out my
Poached Eggs and Tomato on Potato Pancakes
Brunch and Breakfast
Yields: 4 servings
Prep time: 25 min
Cook time: 40 min
Basil Hollandaise Sauce (see recipe below) (about 1-1/2 large potatoes)
1/2 cup chopped
1-1/2 cups coarsely-grated, peeled baking
In a large bowl, combine the onion, grated potatoes, salt, pepper, and bacon.
For each pancake, spread 1/2 cup of the potato mixture on a hot oiled grill or
skillet, keeping pancakes two inches apart. Cook over low heat, undisturbed, for 20
minutes. Increase heat to medium and cook the pancakes for an additional 5 to 10
minutes or until the undersides are browned. Turn the pancakes and cook them another 10
minutes. NOTE: The pancakes may be kept warm in a preheated 250° F oven for up
to 30 minutes while you poach the eggs.
To poach eggs:
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the
pan. To prevent sticking, grease the pan with a little oil before filling with water.
Bring the poaching liquid to a boil and then reduce to a simmer before adding the
eggs (bubbles should not break the surface).
Break each egg onto a saucer or into small
cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each
egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover
with a lid and turn off the heat.
Set a timer for exactly three minutes for medium-firm
yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes,
depending on firmness desired.
Remove from water with slotted spoon. Lift each perfectly
poached egg from the water with a slotted spoon, but hold it over the skillet briefly to
let any water clinging to the egg drain off. Drain well before serving.
To serve, arrange the potato pancakes on heated serving plates, top
each one with a tomato slice, and then top each tomato with a hot poached egg. Spoon some
of the Basil Hollandaise over the eggs. Garnish with the basil sprigs and serve.
Makes 4 servings.
Basil Hollandaise Sauce:
1/2 cup unsalted butter
4 teaspoons fresh-squeezed
2 teaspoons Dijon-style mustard
1 cup packed
Salt and freshly ground pepper to taste
In a small saucepan over medium heat, melt the butter and keep it warm.
In a blender or food processor blend the egg yolks, lemon juice, mustard, and
basil leaves for 5 seconds. With the motor running add the melted butter in a stream and
season with salt and pepper.
Makes approximately 1 cup.